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" EVERYDAY 
LUNCHEONS 



BY 
OLIVE GREEN C 





G. P. PUTNAM'S SONS 

NEW YORK AND LONDON 

Cbe fcnicfterbockec press 
1906 



U 



fijA^^ . 



TY -725 



LIBRARY of CONGRESS 

Two Oo0les Received 

MA« 19 1906 

« Copyrignt tntry . 

CLASS a/'' XXc. No. 
' COPY A. 



n^^ 



Copyright, 1906 

BY 

G. P. PUTNAM'S SONS 



Ube IknicRerbockec pre9s» l^ew ^ork 



CONTENTS 

PAGB 

I,UNCHEON WISE AND I^UNCHEON FOOLISH I 

QUICK SOUPS 8 

DAINTY DISHES OF FISH .... 36 

MEATS SUITABI^E FOR I.UNCHEON . . 65 

EASY WAYS OF COOKING VEGETABI,ES . 94 

EGGS AND OMEI^ETS I27 

QUICK BREADS 145 

ONE HUNDRED SANDWICH FlI^tlNGS . . I58 

SIMPI^E SAI,ADS 165 

BEVERAGES 202 

EASY DESSERTS FOR LUNCHEON . . 2o8 
THREE HUNDRED AND SIXTY-FIVE EVERY- 
DAY LUNCHEONS 243 

INDEX 303 

ADDITIONAL RECIPES .... 



iii 



I^UNCHEON WISE 

AND 

LUNCHEON FOOI.ISH 

Judging by the various books on the subject 
of Ivuncheons, people do not eat at noon unless 
they have company. It is very probable that 
this is often the case, especially among women. 
The man who goes to a lunch counter and re- 
gales his inner self with pie and coffee is not so 
much of a sinner against health, happiness, and 
prosperity as the woman who pauses in her 
daily toil only long enough to nibble at the 
"left-overs " in the refrigerator. 

Far be it from us to advocate an elaborate 
luncheon for anyone who is not entertaining 
or being entertained. The apostles of the 
"simple life " have taught us better than that. 
In a recent discussion of the subject one woman 
summarized it thus : "I want something hot 
and I want to sit down." 

What widespread improvement there would 
be in the feminine disposition if every woman, 
at noon, sat down and had "something hot " ! 
I 



2 BverisDa^ Xuncbeons 

Properly to perform its various duties, the 
body requires energy, and energy comes from 
food. A furnace supplied at noon with two or 
three cinders and a shovel full of ashes, would 
not be expected to heat the house sufiBciently 
during the afternoon. Yet a woman hopes to 
finish her day creditably on the fuel supplied 
at noon by cream puffs, ice-cream soda, or 
nothing at all. 

Too much cannot be said in favor of regular 
hours for meals. Midway between breakfast 
and dinner there should be a nourishing lunch- 
eon, not elaborate in quality or quantity, but 
sufficient. Expensive machinery is oiled at 
stated intervals. Furnaces are supplied with 
coal each day at approximately the same hours. 
The jewellers who deal in expensive watches 
will advise winding the watch at exactly the 
same hour each night. Does not the human 
body mean as much to the soul that dwells 
in it as a watch or a furnace ? 

People who do not take time to eat and sleep, 
presently are obliged to take time to die. People 
who, from false notions of economy, live upon 
improper food, are shortly put to the greater 
expense of a funeral. It is better to spend the 
money on porter-house steaks, fresh vegetables, 
fruits and eggs, than upon wreaths and "gates 
ajar." The one who leads the procession, with 
his friends riding behind him in carriages 



Xuncbcona TIDlige an& jfoolfeb 3 

might better have postponed this particular 
entertainment for a few years, and, it is not too 
much to say that in most cases it could be done, 
by taking more time to live while engaged in 
the business of living. 

The gentlemanly bricklayer and the enter- 
prising carpenter has each his ** hour " at noon. 
Men and women higher in the social scale would 
gasp at the idea of taking a whole hour out of 
the middle of the day, when the tide of life 
runs swiftest. And yet, why not? 

Periodical literature furnishes many amusing 
incidents of women who are "taken by sur- 
prise" when a guest suddenly appears at lunch- 
eon time. One such story tells of a woman at 
whose house a club committee met, early in the 
morning. The session was protracted till past 
the luncheon hour, and presently the hostess 
excused herself 

In half an hour, she appeared and invited 
the committee into the dining-room. There 
a table was spread with the snowiest of napery, 
the most exquisite of china, the most gleaming 
of silver. The " feast of reason " was simply 
brown bread and butter and tea, which was 
oflfered " without a word of apology." 

Leaving out the apology, the committee, as 
well as the hostess, should have had something 
more than brown bread and butter and tea. 
An emergency shelf in the store-room is an 



4 Ever^Dag Ximcbeong 

ever-present help in time of trouble, and yet 
the point is simply this— every woman should 
provide for herself at noon such a luncheon as 
she would not be ashamed to ask a friend to 
share with her. 

Another story, of a different sort, is told by 
a well-known authority in household matters. 
She had two friends, a mother and daughter, 
who were "very, very poor." She dropped in 
unexpectedly upon the V. V. P. people and 
found them at their noon luncheon, which she 
shared willingly when asked. 

The V. V. P. people were seated at a table 
covered with an immaculate cloth of the very 
finest quality — probably one of the pattern 
cloths which come at twenty-five dollars — the 
china was fine and thin, and the silver solid. 
The simple and informal luncheon of the V. V. 
P. people consisted of a cream soup, with 
whipped cream on it, Hamburg steaks, with a 
garnish of fringed celery, French fried pota- 
toes, crackers, imported cheese, a fruit salad, 
tea, and a "delicious apple pudding." With 
all due respect to the household authority, 
someone must have hinted to the V. V„ P. 
people that she was coming unexpectedly to 
luncheon. This also, as the lady takes pains 
to emphasize, was given "without apology." 

The unexpected guest at luncheon has not 
escaped the finely barbed pen of the satirist. 



Xuncbeons Wiiec anO ^oolisb 5 

An imaginary hostess was confronted by a large 
party of women, most of them strangers, who 
"dropped in" to luncheon. She was dis- 
tressed only for lack of dessert. "Proceeding 
to the pantry," writes the satirist, speaking for 
the imaginary lady, " I discovered on the shelf 
before me one cupful of butter, two cupfuls of 
sugar, three cupfuls of flour, four eggs, one 
cupful of milk, and two teaspoonfuls of baking 
powder. These materials I at once mixed into 
a delicious cup cake and the question of dessert 
was solved." 

Another satirist, with a more trenchant pen, 
writes of another imaginary lady who was con- 
fronted by seven unexpected guests for luncheon 
when there was absolutely nothing in the house. 
Being a woman of resource, she made no apolo- 
gies — they never do in the stories — and within 
half an hour invited her guests to partake of 
a particularly fine stew. The hilarity of the 
occasion was marred only by the four-year-old 
son of the hostess, who persistently mourned 
for his lost kitten. Surely satire could go no 
further than this ! 

A lively form of entertainment has been re- 
cently in vogue. Housekeepers gather together, 
and the hostess distributes pencils and slips of 
paper. Bach woman writes on as many slips 
of paper five "left-overs" likely to be in any 
refrigerator at any time. These are all shaken 



6 J6vccg&ai2 Xuncbcons 

up together and each woman draws five. The 
problem is to get up the best possible luncheon 
from the "left-overs " on the five slips, and the 
one who does the best with her materials gets 
the prize. 

It would seem to be a stirring sort of party, 
and well calculated to try the wits of the guests. 
It reminds one, however, of a remark of a fa- 
mous English critic in reference to the average 
novel-reader, who takes up a book merely for 
excitement. "The reader, nowadays," quoth 
the critic, "is in the position of a toad under a 
harrow." 

This would seem to portray, also, the emo- 
tions of a guest at an Emergency Party of the 
kind described above. If anyone feels inclined 
to give such a party, the author and publisher 
of this book would modestly suggest that 
nothing better could possibly be found for a 
prize. 

A luncheon served for only one or two may 
be just as dainty as the most formal function, 
and far more satisfactory. A napkin or a carv- 
ing cloth, spread on the bare table, is all suflS- 
cientwhen time is of great value. A poached egg 
on a bit of buttered toast, a tomato, made more 
savory by a spoonful of mayonnaise, a cup of 
tea, and some simple dessert, is a wise luncheon, 
if time be taken to serve and eat it properly. 
A glass of milk and a piece of cake, taken stand- 



Xuncbcons Wiiec aiiD jfooKsb 7 

ing by the refrigerator, is a foolish luncheon, 
no matter who does it. 

In the following pages an effort is made to 
present recipes for luncheon dishes which are 
simple, quickly made, and not too great a tax 
upon the woman who is her own maid. Hy- 
gienic preparation, quick cooking, and the 
economical use of the persistent and impossible 
left-over, are the principles by which the recipes 
have been judged. 

The menus given in the latter part of the 
book are intended to be merely suggestive and 
to show how dainty living is possible when only 
commonplace materials are at hand. 

There is a certain " heartening " quality in a 
cup of tea, if properly made, but milk, choco- 
late, lemonade, and the various fruit juices 
should be used occasionally for the sake of 
variety. In the suggested menus for every- 
day luncheons, any preferred beverage may be 
supplied. 

When one eats a hearty breakfast, the noon 
luncheon should be light and consist mainly of 
fruit. When breakfast is light, the noon lunch- 
eon should be of a more substantial character. 

There are few of us, who, if we really give 
our minds to it, cannot find or make time in 
which to live rightly, and, by living rightly, we 
live longer, and gain increased happiness for 
ourselves and our fellow-men. 



QUICK SOUPS 

A stock pot is a convenience, but not a neces- 
sity, and for a small family is usually im- 
practicable. A very good soup stock can be 
quickly made from beef extract, water, and 
vegetables, for which directions are given 
below. 

The following recipes will be found simple, 
convenient, and satisfactory. 

STOCK FROM BEEF EXTRACT 

Slice a large onion into a deep granite-ware 
pan. Add a thick slice of turnip, cut fine, a 
large carrot, sliced, three stalks of celery, in- 
cluding the green tops, three dozen pepper 
corns, six cloves, a stick of cinnamon, three 
bay-leaves, and sprigs of parsley, sage, thyme, 
and summer savory. Fill the pan with cold 
water, bring to the boiling point, and simmer 
slowly until the vegetables are cooked to 
pieces — probably about an hour and a half. 
Strain through coarse muslin, and measure the 
liquor. For each quart of liquor, use one even 
teaspoon ful of beef extract. Dissolve the ex- 
8 



(Stulck Soups 9 

tract in a little of the liquor, and add to the 
rest. Boil up once and serve. 

This method does away with all waste of 
meat, fuel, and time. This stock will keep 
some time in a refrigerator, and stock made 
from left-over meats and vegetables may be 
added to it at any time if both are at the boil- 
ing point. 

The beef extract may be cooked with the 
vegetables if desired. This stock may also be 
used for aspic jelly by using a sufficient amount 
of gelatine. 

BARLEY SOUP 

Cook one cupful of barley slowly until soft. 
Drain, and add to beef stock made as above. 
Serve very hot. 

CARROT SOUP 

Add one cupful of minced cooked carrots to 
six cupfuls of stock. 

CORN SOUP 

Take one cupful of sweet corn which has 
been boiled on the cob, or one cupful of canned 
corn, and press through a sieve. Add the pulp 
to six cupfuls of stock. 



lo Bveci^Das Xuncbeons 

SAGO SOUP 

Add one cupful of cooked sago to six cupfuls 
of stock. 

SPAGHETTI SOUP 

To six cupfuls of stock add one cupful of 
cooked spaghetti cut into half-inch pieces. 

RICE SOUP 

Add one cupful of cooked rice to six cupfuls 
of stock. Season with curry powder. 

CIvEAR TOMATO SOUP 

Rub tomatoes, either fresh or canned, through 
a sieve that will keep back the seeds. Add a 
eupful of pulp to six cupfuls of stock, boil up 
once and serve. 

PEA SOUP 

Use one cupful of cooked peas, either fresh or 
canned. Add to six cupfuls of stock. The peas 
may be rubbed through a sieve if the pulp only 
is preferred. 

CELERY SOUP 

One cupful of celery, cut fine, is cooked until 
tender in six cupfuls of stock. The roots, tops, 
and tough, unsightly parts of celery may be 
used for this soup. 



(SlUlCft Soups II 



RICE AND TOMATO SOUP 

One half cupful of cold boiled rice and one 
half cupful of tomato pulp, added to six cupfuls 
of stock. 

ONION SOUP 

One cupful of minced onion boiled until ten- 
der. Drain, and add to six cupfuls of boiling 
stock. 

VERMICELLI SOUP 

One cupful of vermicelli broken into small 
bits is cooked slowly until tender in two quarts 
of stock. 

LENTIL SOUP 

One cupful of lentils, boiled slowly until ten- 
der, in two quarts of stock. 

MACARONI SOUP 

One cupful of cold, cooked macaroni, cut fine, 
added to six cupfuls of stock. Add a tablespoon- 
ful of grated Parmesan cheese before serving. 

KIDNEY BEAN SOUP 

Add one cupful of cooked kidney beans, or 
black beans, to six cupfuls of stock. The beans 
may be rubbed through a sieve, if desired. 



12 Bver^Oas Uuncbcons 

LIMA BEAN SOUP 

One cupful of cold, cooked lima beans, added 
to six cupfuls of stock. The beans may be 
rubbed through a sieve if desired. 

TURNIP SOUP 

One cupful of turnip, cut very fine, and boiled 
until tender in two quarts of stock. 

BEET SOUP 

Add one cupful of cooked beets, cut fine, to 
six cupfuls of stock. 

SPLIT PEA SOUP 

Soak one cupful of split peas over night. 
Boil until tender, and drain. Add a sliced 
onion, a carrot, cut very fine, and half of a tur- 
nip, sliced. Brown the vegetables in a little 
butter. Cover with beef stock, boil up once, 
rub through a sieve, and re-heat. A ham bone 
or a little^piece of salt pork may be cooked with 
the soup. 

CHICKEN SOUPS 

The water in which chickens are boiled 
should be saved for soup. The bones of cooked 
chicken, simmered with vegetables in water, 
make a very good soup foundation. The chicken 



(SlulcFi Soup6 13 

juice, which comes in cans, is valuable in an 
emergency. Following the rules given above, 
chicken juice may be used in place of beef 
stock to make barley, sago, spaghetti, rice, ver- 
micelli, pea, noodle, celery, tapioca, and to- 
mato soups. Thick chicken soup is made by 
adding the yolk of one egg, well beaten, to each 
quart of soup, and stirring constantly. Minced 
chicken giblets are an addition to any chicken 
soup. 

CLAM SOUP 

The clam juice, which comes in cans, is also 
valuable. Follow the rules given above. The 
clam juice may be used with barley, rice, ver- 
micelli, sago, spaghetti, macaroni, noodles, and 
tomato. These soups may be thickened if 
desired. 

TAPIOCA SOUP 

Soak half a cupful of tapioca over night, boil 
until tender in the water in which it was 
soaked, and add to two quarts of beef stock or 
chicken stock. 

PUR^K OF LIMA BKANS 

Put two cupfuls of lima beans in salted boil- 
ing water sufficient to cover. Add one small 
onion, cut fine, a small clove, and a slice of 



14 Bver^Da^ Xuncbeons 

carrot. Add a sprig of parsley and a teaspoon- 
ful of butter. When soft, drain, and save the 
liquid. Remove the vegetables and herbs. Rub 
through a sieve, mix, and re-heat. Skim, sea- 
son, add another teaspoon ful of butter, and 
serve with dice of fried or toasted bread. 

DUTCH SOUP 

Put one half cupful of grated cheese into a 
saucepan with six cupfuls of milk. Simmer 
gently for ten minutes. When the cheese is 
dissolved, season with salt and pepper, a table- 
spoonful of butter, and a pinch of sugar. Add 
half or three quarters of a cupful of cold, cooked 
macaroni, cut fine. Beat three eggs thoroughly 
in a bowl, mix with a little of the soup, and add 
by degrees to the remainder, stirring constantly. 
Do not let the soup boil after adding the 
macaroni and eggs. Serve with dice of toasted 
bread. 

TOMATO SOUP— II 

Two cupfuls of canned tomatoes brought to 
the boiling point. Take from the fire and rub 
through a sieve. Add two cupfuls of stock. 
Mix a teaspoonful of corn starch with half a 
cupful of cold water. Add to the soup and 
bring to the boil. Stir until the soup is thick. 
Season with salt, Worcestershire, and mush- 
room catsup. 



(Sluicft Soups 15 

TOMATO SOUP— III 

Put into a saucepan one tablespoonful of 
butter, a pinch of salt, and a sprinkle of red 
and black pepper. When the butter froths, add 
two tablespoonfuls of flour, and stir until 
thoroughly blended. Add three cupfuls of cold 
milk, and stir constantly until the mixture is 
as thick as cream sauce. Add two cupfuls of 
stewed and strained tomato which has been 
pressed through a sieve. Add a pinch of sugar 
and half a teaspoonful of baking soda. Bring 
to the boil, stirring constantly, and serve at 
once. An onion cooked with the tomatoes is a 
pleasant addition to the soup. 

TOMATO SOUP— IV 

Boil a quart can of tomatoes with two cupfuls 
of cold water. Blend together one tablespoon- 
ful of butter and two of flour, mix with half a 
cupful of cold water, add to the soup, and stir 
constantly until it thickens. Add a grated 
onion, season with salt and pepper, simmer 
slowly for twenty minutes. Strain through a 
sieve, re-heat, add a teaspoonful of baking soda 
and two cupfuls of milk. Boil one minute and 
serve. 

TOMATO SOUP— V 

Slice a large onion, and fry brown in a little 
butter. Add a can of tomatoes and two cupfuls 



i6 Bver^Da^ Xuncbeons 

of boiling water. Boil fifteen minutes. Rub 
through a colander, add a cupful of cold, boiled 
rice, and thicken with one tablespoonful of 
butter and two tablespoonfuls of flour blended 
and mixed with a little of the soup before pour- 
ing into the remainder. 

SCOTCH SOUP 

Peel and slice enough onions to make a cup- 
ful, cut fine a carrot and two stalks of celery. 
Fry brown in butter, being careful not to burn. 
When brown, add six cupfuls of water in which 
a chicken has been boiled, and from half a cup- 
ful to a cupful of cooked chicken, cut fine. 
Cover the saucepan, and simmer forty minutes. 
Beat the yolk of an egg thoroughly in a bowl, 
season with salt and pepper and mix with a 
little of the soup. Add this mixture carefully 
to the remainder and heat thoroughly but do 
not boil. Serve with dice of toasted bread. 

GERMAN CHICKEN SOUP 

Simmer a ham bone for an hour in six cup- 
fuls of water in which a chicken has been 
boiled. In a separate saucepan, boil together 
one cupful of carrots cut into dice, a dozen 
small onions peeled and sliced, one cupful of 
turnips cut into dice, two tablespoonfuls of cab- 



(Slulcft Soups 17 

bage, cut fine, and two tablespoon fuls of rice. 
Cook slowly in water to cover. When the 
vegetables are tender, remove the ham bone 
from the chicken stock, and add the vegetables. 
Half a cupful of cooked chicken, cut fine, is 
usually added to this soup. Boil up once, 
season to taste and serve very hot. 

LIVER SOUP 

Take half a pound of cold, cooked liver and 
grind it in a meat chopper, or chop very fine. 
Fry one large onion, sliced, in two tablespoon- 
fuls of butter, and add the liver. Add one cup- 
ful of dried and sifted bread crumbs. Season 
with salt and pepper and add six cupfuls of 
stock. Boil fifteen or twenty minutes, "press 
through a colander, and thicken with the yolk 
of an egg. 

ONION SOUP— II . 

Fry a cupful of sliced onion in a little butter. 
Add two heaping tablespoonfuls of flour, two 
cupfuls of boiling milk and two cupfuls of 
boiling stock. Season with salt, pepper, and 
minced parsley. Simmer half an hour, and 
thicken with the yolk of an egg. A table- 
spoonful of grated Parmesan cheese, may be 
added if desired. 



i8 iBxfct^tfa^ Xuncbeons 

ITALIAN TOMATO SOUP 

Use the tomato paste which comes in cans 
and can be found in any Italian grocery. Mix 
three tablespoonfuls of the paste with four cup- 
fuls of boiling water. Simmer twenty minutes 
and serve. 

FRENCH MILK SOUP 

Boil four cupfuls of milk with a teaspoonful 
of sugar and half a teaspoonful of salt. Thicken 
with the well-beaten yolks of four eggs, season 
to taste and serve. This soup is very nourishing. 

TOMATO SOUP— VI 

Boil a quart can of tomatoes with two cupfuls 
of hot water. Add one tablespoonful of sugar, 
one tablespoonful of salt, four cloves and four 
pepper corns. Chop a medium sized onion fine 
and fry brown with one tablespoonful of minced 
parsley in two tablespoonfuls of butter. Add 
one tablespoonful of corn starch, mix thor- 
oughly, and add to the boiling tomatoes. Sim- 
mer fifteen minutes and strain through a 
colander. 

TOMATO SOUP— VII 

Two cans of tomatoes, two teaspoonfuls of 
grated onion, one teaspoonful of thyme, one 



(SlutcR Soups 19 

teaspoonful of sweet marjoram, one tablespoon- 
ful of celery seed, and one half cupful of pearl 
tapioca which has been soaked over night in 
water to cover. Boil until the tapioca is clear, 
and press through a fine sieve. Fill pint Mason 
jars with the boiling hot mixture as in canning 
tomatoes. It will keep indefinitely. Prepare 
for the table by heating a sufficient quantit}', 
and dilute with boiling water or milk. Minced 
vegetables may be added at pleasure to vary the 
flavor of the soup. A tablespoonful of butter 
should be added. 

SPINACH SOUP 

Rub one cupful of cold, cooked spinach 
through a sieve, put into a saucepan with one 
tablespoonful of butter and one tablespoonful 
of flour. Add half a teaspoonful of sugar, and 
pepper and salt to taste. When thoroughly hot 
add four cupfuls of stock. Serve with dice of 
toasted bread. 

CREAM OF CI^AM SOUP 

One heaping tablespoonful of butter and two 
heaping tablespoonfuls of sifted flour, rubbed to 
a cream. Melt in a saucepan over the stove, 
and add slowly a quart of milk, stirring con- 
stantly. When it thickens, add salt, pepper, a 
sprinkle of celery salt, and one cupful of minced 



20 Bveci35ai2 Xuncbeons 

clams with their liquor. Let boil up once and 
serve with crackers. The minced clams which 
come in small cans are very good in this soup. 

CREAM OF CKI/ERY 

Have ready one cupful of celery cut fine, boil 
until tender, and rub through a sieve. Reduce 
the water in which the celery was boiled to half 
a cupful, by rapid boiling, and set aside. Put 
into a saucepan one tablespoonful of butter, 
season with salt and pepper, and when the 
butter is hissing hot, stir into it two tablespoon- 
fuls of flour. Stir until the mixture leaves the 
sides of the pan. Add three cupfuls of cold 
milk, and stir constantly until it boils. When 
the mixture is as thick as a very thin cream 
sauce, add the celery pulp and the half cup of 
liquid. Mix thoroughly, boil up once, and 
serve. 

CREAM OF RICE 

Use one cupful of cold, boiled rice and pro- 
ceed as above. Season with celery salt or curry 
powder. 

CREAM OF SQUASH 

Use one cupful of cooked squash, rub through 
a sieve and follow directions given for cream of 
celery. 



(Siuicft Soups 21 

CREAM OF PEAS 

Use one cupful of cooked peas, either fresh 
or canned, and follow directions given for cream 
of celery. 

CREAM OF ASPARAGUS 

Use one cupful of cooked asparagus, rub 
through a sieve, and follow directions given for 
cream of celery. 

CREAM OF CUCUMBER 

Use one cupful of stewed cucumber, pressed 
through a sieve, and follow the directions given 
for cream of celery. 

CREAM OF SPINACH 

Use one cupful of cooked spinach, rub 
through a sieve, and follow directions given 
for cream of celery. 

CREAM OF PEANUTS 

Three quarters of a cupful of salted peanuts, 
chopped very fine. Fill the cup with cold milk 
and set aside, then follow directions given for 
cream of celery. 



22 J6versDa^ Xilncbeons 

CREAM OF POTATO 

Three quarters of a cup of cold, mashed 
potatoes. Fill the cup with cold milk and set 
aside, then follow directions given for cream of 
celery. Season with salt, pepper, and grated 
onion. 

CREAM OF CORN 

One cupful of cooked corn, either fresh or 
canned, rubbed through a coarse sieve. Follow 
directions given for cream of celery. This soup 
may be made suitable for a formal occasion by 
adding a tablespoonful of unsweetened whipped 
cream to each plate. A few kernels of freshly 
popped corn may also be added to each serving 
of the soup. 

CREAM OF LIMA BEANS 

One cupful of cooked lima beans rubbed 
through a sieve. Follow directions given for 
cream of celery. 

CREAM OF CAULIFLOWER 

One cupful of cooked cauliflower chopped 
very fine. Follow directions given for cream 
of celery. This soup may be seasoned with 
grated Parmesan cheese. 



(Sluick Soups 23 

CREAM OF BEET 

One cupful of cooked beets chopped very fine, 
taking care to save the juice. Follow directions 
given for cream of celery. 

CREAM OF SAIvSiFY 

One cupful of cooked salsify chopped very 
fine. Follow directions given for cream of 
celery' . 

CREAM OF SHRIMPS 

Use one small can of shrimps cut very fine. 
Follow directions given for cream of celery. 

CREAM OF ONION 

Slice the onions and boil till tender, changing 
the water twice during the boiling. When 
done, drain, rub through a coarse sieve, and 
measure a cupful of the pulp. Cover with cold 
milk to prevent discoloration, and follow direc- 
tions given for cream of celery. 

CREAM OF LETTUCE 

Tough and unsightly leaves of lettuce are 
used for this soup. Boil until tender and rub 
through a coarse sieve. Use three quarters of 
a cupful of the pulp and follow directions given 
for cream of celery. 



24 Bverg^ag Xuncbeons 

CREAM OF STRING BEANS 

One cupful of cold, cooked string beans, 
chopped very fine. Follow directions given for 
cream of celery. 

CREAM OF SALMON 

Three quarters of a cupful of canned salmon 
freed from fat, skin, and bone, and flaked very 
fine with a silver fork. Follow directions given 
for cream of celery. 

CREAM OF CARROTS 

One half cupful of cooked carrots cut very 
fine. Follow directions given for cream of 
celery. 

BISQUE OF CRABS 

One cupful of finely shredded crab meat. 
Follow directions given for cream of celery. 

BISQUE OF OYSTERS 

One cupful of parboiled oysters finely minced. 
Follow directions given for cream of celery. 

BISQUE OF BREAD 

Half a cupful of dried and sifted bread 
crumbs. Cover with cold milk and let stand 
until the crumbs are soft. Follow directions 
given for cream of celery, and use any pre- 
ferred seasoning. 



(Siutc^ Soups 25 

BISQUE OF LOBSTER 

One cupful of boiled lobster, shredded very 
fine. Follow directions given for cream of 
celery. 

CREAM OF CHEESE 

Slice a large onion into one pint of water 
and boil until tender. Remove the onion, and 
add two cupfuls of milk and a pinch of soda. 
Pour this liquid upon one tablespoonful of but- 
ter and one of flour prepared according to 
directions previously given. When it thickens, 
add half a cupful of grated cheese and one well- 
beaten egg. Season with salt and pepper and 
serve very hot. Do not boil after adding the 
egg. 

CORN AND CHICKEN SOUP 

Use six cupfuls of vv*ater in which a chicken 
has been boiled. Add one cupful of corn pulp 
and half a cupful of cold chicken cut very 
fine. Season with salt, red pepper, and celery 
salt. Simmer half an hour, then add a table- 
spoonful of butter and half a cupful of milk. 
Bring to the boil and serve. This soup may be 
thickened with an egg yolk if desired. 



26 SvergDas Xuncbeong 

VEGETABIvB SOUP 

Two carrots, one potato and one turnip, peeled 
and cut fine. Boil until tender in four cupfuls 
of water. Drain, rub through a sieve, and re- 
turn the pulp to the water. Add one table- 
spoonful of chopped onion, a tablespoonful of 
butter, and a cupful of milk. Season with salt, 
pepper, and celery salt. Boil five minutes. 
Blend one tablespoonful of flour with a little 
cold milk, pour into the soup, and stir until it 
thickens. Serve with dice of toasted bread. 

DUCHESS SOUP 

Two slices each of carrot and onion cooked 
five minutes in a tablespoonful of butter. Add 
three cupfuls of water, a blade of mace, and 
cook fifteen minutes. Strain through a colan- 
der. Melt two spoonfuls of butter, blend two 
tablespoon fuls of flour with it, and add the 
seasoned stock gradually. Season with salt, 
pepper, and celery salt. Add two cupfuls of 
milk and four tablespoon fuls of grated cheese. 
Boil two minutes and serve. 

EGG SOUP 

Cut two carrots and a small onion into slices, 
and boil until tender in salted water. When 



(Stuick Soups 27 

done, drain, and add to six cupfuls of boiling 
stock, free from grease. Beat together the yolks 
of four eggs and four tablespoon fuls of cream. 
Take the soup from the fire, season with salt 
and pepper, stir in the egg and serve. 

ONION AND CUCUMBER SOUP 

Cut two large onions and three cucumbers 
fine. Cook until tender in boiling water, drain, 
press through a sieve, and follow directions 
given for cream of celery. Season with salt, 
pepper, and celery salt, and serve with dice of 
toasted bread. 

CREAM OF RICE AND CHICKEN 

One half cupful of cold boiled rice and one 
half cupful of cooked chicken, finely minced. 
Cook until brown, and put into a tablespoonful 
of butter. Add two tablespoon fuls of flour, and 
when thoroughly mixed, add six cupfuls of the 
water in which the chicken was boiled. Season 
with salt, pepper, and celery salt, and add a 
little butter or cream just before serving. 

PURE:E of peas and TOMATOES 

One cupful of peas and one cupful of toma- 
toes, either fresh or canned, cooked with a small 
onion until tender in two cupfuls of water. 



28 Bver^Dag Xuncbeong 

Rub through a colander. Add a teaspoonful 
of sugar, a teaspoonful of minced parsley, and 
three teaspoonfuls of beef extract. Thicken 
with one tablespoon ful of butter and one of 
flour, blended and mixed with a little of the 
soup. Boil until it thickens and serve with 
dice of toasted bread. 

JULIENNE SOUP 

Cut into shreds and dice, two carrots, two 
turnips, three stalks of celery, and two onions. 
Boil until tender, drain and cool. Add to six 
cupfuls of boiling stock. Simmer five minutes 
and serve. 

RUSSIAN SOUP 

Cut a large onion fine, add an equal quantity 
of shredded cabbage, and fry in butter with a 
tablespoonful of minced parsley. Add one table- 
spoonful of flour when the vegetables are tender, 
and mix thoroughly. Add to six cupfuls of 
boiling stock, and simmer ten minutes. Add a 
teaspoonful of lemon-juice and serve. 

TOMATO SOUP— VIII 

To one cupful of stewed and strained toma- 
toes add half a cupful of cooked macaroni cut 
fine, and four cupfuls of boiling stock. Season 
with salt, pepper, celery salt, and grated onion. 



(SlufcFt SOUP0 29 

TOMATO SOUP— IX 

Prepare as above, using half a cupful of 
cooked noodles, cut fine, in place of the maca- 
roni. 

ONION AND POTATO SOUP 

Slice two onions, and fry brown in a table- 
spoonful of butter. Add two tablespoonfuls of 
flour, three cupfuls of milk, and half a cupful 
of cold, mashed potato. Season with salt, pep- 
per, and celery salt, and stir until thick. Strain 
through a sieve, re-heat, and serve with dice 
of toasted bread. 

MUTTON SOUPS 

Make a stock of the bones and trimmings 
of mutton or lamb roasts and chops. Either 
cooked or uncooked meat may be used. Sim- 
mer until the meat is in rags. Strain and set 
aside until cool. When cold, take the cake of 
fat from the surface, and use the stock in com- 
bination with barley, sago, spaghetti, rice, ver- 
micelli, peas, noodles, celery, tapioca, tomato, 
onion, or lentils. These soups may be thick- 
ened with butter and flour, or with the yolk 
of eggs. 



30 jBxfcv^tfn^ Xuncbeona 

TURKEY SOUP 

Make a stock, using the bones and trimmings 
of turkey, either cooked or uncooked, and omit- 
ting the stuffing. Strain the liquor and use 
with vegetables or grains as suggested above. 
The soup may be thickened if desired. 

CABBAGE SOUP 

Fry one cupful of cold, cooked cabbage in a 
tablespoon ful of butter. Add a tablespoonful 
of flour, salt, pepper, and four cupfuls of stock. 
Boil until it thickens. Strain through a sieve, 
re-heat, season with salt, pepper, and onion 
juice, and serve. 

BLACK BEAN SOUP 

One cupful of cold, cooked black beans, re- 
heated in four cupfuls of stock. Boil until the 
beans are very soft, rub through a sieve, re-heat, 
season with salt, pepper, and lemon-juice. Add 
a hard-boiled egg cut fine, and a teaspoonful of 
sherry. 

CREAM OF CHICKEN AND CEIyERY 

Use the root, tops and outer stalks of a head 
of celery. Chop fine, and boil until tender 
in two cupfuls of chicken broth. Blend two 



(Sluicfi Soups 31 

tablespoon fuls of butter with two tablespoon- 
fuls of flour, season with salt and pepper. Add 
two cupfuls of milk, stir constantly until it 
thickens, then add the chicken broth and 
celery. Boil up once, strain, re-heat, and serve. 

BOMBAY SOUP 

One cupful of onions, carrots, and turnips 
finely minced together. The mixture should 
be half onion, and half carrot and turnip — a 
quarter cupful of each. Fry brown in butter. 
Add four cupfuls of stock, a sour apple cut 
fine, and season with salt, pepper, and minced 
parsley. Cook until the apple is done, then add 
half a cupful of cold boiled rice and a dash of 
curry powder. 

CREAM OF OYSTERS AND CELERY 

Use one half cupful of parboiled oysters finely 
minced, and one half cupful of cooked celery, 
cut very fine. Follow directions given for 
cream of celery. 

CREAM OF CHICKEN AND TOMATO 

One tablespoonful of butter, two tablespoon- 
fuls of flour and two cupfuls of cold milk cooked 
together until thick. Season with salt and 
pepper. Add one cupful of chicken stock and 



32 JEver^Da^ Xuncbeons 

one cupful of stewed and strained tomato. 
Season with grated onion and celery salt. Add 
a bit of baking soda if the soup curdles, and 
serve very hot, with dice of toasted bread. 

BGG SOUP— II 

To one quart of boiling stock add a grated 
onion, half a teaspoonful of celery seed, and 
salt and pepper to taste. Boil five minutes. 
Add a half cupful of cold boiled rice, bring to 
the boil once more, take from the fire, add the 
yolks of two eggs well beaten, and serve at 
once. 

POTATO AND TURNIP SOUP 

One half cupful of cold mashed potatoes, 
one half cupful of cold mashed turnips. Add a 
teaspoonful of butter, a cupful of hot water, 
and a teaspoonful of grated onion. Stir until 
smooth. Add four cupfuls of boiling milk and 
serve at once. 

APPLE SOUP 

Rub through a sieve enough apple sauce to 
make a cupful. Mix a teaspoonful of corn 
starch with a little cold water, and pour into 
three cupfuls of boiling water. When thick 
and transparent, add the apple sauce. Season 
with salt and cinnamon, and serve either hot or 
cold. 



(Stuicft Soups 33 

STRAWBERRY SOUP 

Dissolve two teaspoonfuls of arrowroot in a 
little cold water, and add to two cupfuls of 
strawberry juice. Boil until it thickens, sweeten 
to taste and cool. Serve very cold in sherbet 
cups. 

ORANGE SOUP 

Thicken orange juice with arrowroot and 
serve very cold in sherbet cups, with a bit of 
candied orange peel on top of each glass. 

LEMON SOUP 

Make a strong, hot lemonade, thicken with 
arrowroot and serve very cold with a bit of 
candied peel or preserved ginger in each glass. 

SWEDISH SOUP 

Boil prunes and raisins very slowly until ten- 
der, using half of each. Sweeten, and save 
the juice. Boil sago until clear, mix with the 
fruit and juice and serve very cold. 

MARQUISE SOUP 

Two thirds red raspberry juice and one third 
currant juice, sweetened, thickened with arrow- 
root and cooled. Candied orange peel or 
blanched and shredded almonds may be added. 



34 lEvers^ag Xuncbeone 

PINBAPPIvK SOUP 

Thicken pineapple juice with arrowroot, 
sweeten to taste, and serve cold. 

GRAPH SOUP 

Thicken grape juice with arrowroot, sweeten 
to taste, and serve either hot or cold. 

CHERRY SOUP 

Drain the juice from a can of red cherries, 
thicken with arrowroot and serve cold. 

By following the above recipes, fruit soups 
may be made of practically any juicy fruits ex- 
cept melons. Blackberries, black raspberries, 
gooseberries, plums, and blueberries are used 
either separately or in combination. Juice 
from canned fruit may be used in this way as 
well as the juice of the fresh fruit, but in almost 
all cases it is necessary to heat the fruit in order 
to extract the juice. 

The fruit soups may be combined with fresh 
fruit and cracked ice, and are very appetizing 
for a hot day. 

Clear soups of beef or chicken stock can be 
made richer by the use of gelatine. The vege- 
tables, however, must be strained out. A heap- 



iSluicft Soupe 35 

ing teaspoonful of granulated gelatine to three 
cupfuls of stock is about the right proportion. 
Put the gelatine into cold water, dissolve by 
gentle heat, and add to the boiling soup. Stir 
until thoroughly mixed, take from the fire, and 
pour into cups to cool. A cold soup of beef or 
chicken stock, partially jellied, is a valuable 
food in summer. 

In spite of the number and variety of the 
recipes given above, the subject of soups has 
been scarcely touched upon. Cookery is said 
to be an art to which scientific principles may 
be applied, but there is more art than science in 
the preparation of a good soup. 

A skilful soup-maker knows at a glance just 
what materials will make a savory compound. 
The bone of yesterday's steak, half of a tomato, 
a chicken wing, a hard-boiled egg, and a sprig 
of parsley can be made to produce much. 

It is said that at the stock yards in Chicago 
nothing is wasted but the squeal of the pig, 
and likewise, in the kitchen of the skilful 
housekeeper, little is thrown away except 
potato peelings. 

Nearly all soups are highly nutritious and 
easily digestible, and in this way, as in no other, 
every ounce of food material is made to yield 
its last, and in many cases its highest value. 



DAINTY DISHKS OF FISH 

The fish commonly found in market are : 
Bluefish, Cod, Haddock, Flounder, Herring, 
Mackerel, Perch, Pike, Red Snapper, Salmon, 
Shad, Smelt, Weakfish, Whitefish, Halibut, and 
Trout, 

Bass, Halibut, Flounder, and Weakfish are in 
season all the year, or nearly so. Bluefish are 
in season from June to October, fresh Cod dur- 
ing the Spring months. Haddock from Septem- 
ber to February, Herring from December to 
April, Mackerel from Spring to Fall, Perch 
from June to October, Pike from September to 
February, Red Snapper during the Winter 
months, Salmon from March to September, 
Shad from March to June, Smelt from October 
to April, Whitefish from October to March, 
Brook Trout from March to August, and Lake 
Trout from October to March. 

All fish are unwholesome out of season. To 
be eatable, they must be perfectly fresh, with 
bright eyes and scales. The gills must be red, 
the flesh firm, and nearly free from odor. Cod, 
Haddock, and Halibut may be kept one day 

36 



2)alnti2 2)t6bcs of jfisb 37 

before using, but other varieties must be cooked 
as soon as possible. 

The simple preparations of fish are ideal for 
luncheon, being light and nourishing and rich 
in phosphates. The various kinds of canned 
fish, also, deserve to be better known. Among 
the imported canned fish will be found several 
varieties which are well worthy of frequent 
use, and are valuable in emergencies. 

FRIED CODFISH STEAKS 

Clean the steaks, sprinkle with salt and pep- 
per, brush lightly with beaten egg, and dip in 
flour, crumbs, or corn -meal. Fry in pork or 
bacon fat, and drain on brown paper. 

CODFISH CUTLETS 

Sprinkle slices of fresh cod with lemon-juice, 
salt, pepper, and minced parsley. Dip in egg 
and crumbs, then fry in deep fat. 

ESCAIvLOPED COD AND OYSTERS 

Butter a small earthen baking-dish, flake cold, 
boiled cod with a silver fork, and put a layer in 
the bottom of the baking-dish. Sprinkle with 
salt and pepper and add a layer of oysters. 
Add a little grated onion, melted butter, and a 
dash of lemon-juice, salt, and red pepper, cover 



38 Bver^Oas Xuncbeong 

lightly with crumbs, add another layer of cod, 
and so on until the dish is full, having buttered 
crumbs on top. Bake about twenty minutes. 

CREAMED SALMON 

Put one tablespoon ful of butter in a sauce- 
pan and when it froths, add two tablespoonfuls 
of flour. Stir until the mixture leaves the sides 
of the pan, then add two cupfuls of cold milk. 
Season with salt and pepper, and stir constantly 
until the sauce is thick. Have ready a can 
of salmon drained, freed from skin, fat, and 
bone, and flaked fine with a silver fork. Add 
to the sauce, let boil up once, and serve. 

ESCAIvLOPED HADDOCK 

Remove the skin and bones from boiled had- 
dock, and flake it fine. Make the cream sauce 
according to directions given for creamed 
salmon, and use equal parts of cream sauce 
and flaked fish. Put into a baking-dish or but- 
tered shells or ramekins. Mix half a cupful of 
melted butter with the same amount of bread- 
crumbs and spread over the fish. Bake until 
brown. 

CREAMED HADDOCK 

Use a cupful of cold boiled haddock flaked 
fine, then follow directions given for creamed 
salmon. Serve on toast. 



Daintij Disbes of jfisb 39 

BOIIyBD HERRING 

Rub the fish with salt and vinegar. Skewer 
their tails in their mouth and boil gently for 
ten or twelve minutes. Drain, and serve with 
melted butter and minced parsley. 

BROIIvED FRESH MACKEREI. 

Split the fish, remove the bone, and rub in- 
side and out with melted butter or olive-oil. 
Grease the broiler, and proceed as with any 
other fish. Butter it, sprinkle with minced 
parsley, and serve very hot. 

PERCH 

These little fish are nearly always fried. Dip 
in flour or corn-meal and fry in pork or bacon 
fat. 

SAIvMON STEAKS 

Prepare and cook as codfish steaks. 

ESCAIvLOPED SAIvMON 

Prepare creamed salmon according to direc- 
tions given above. Put a layer of the fish in a bak- 
ing-dish, sprinkle with crumbs, add another 
layer offish, then crumbs, and so on until the 
dish is full, having crumbs on top. Dot with 
butter, sprinkle with grated cheese, and brown 



40 Bver^Oai? Xuncbeons 

in a hot oven. Individual dishes or shells may 
be used. 

ESCAIvLOPBD FISH AND POTATO 

Prepare creamed salmon according to direc- 
tions given above, or use any cold, boiled fish in 
the same way. Put a layer of creamed fish into a 
baking-dish, cover with a layer of cold, mashed 
potato, then add another layer of fish, and so on 
until the dish is full, having potato on top. 
Dot with butter, sprinkle with crumbs and 
grated Parmesan cheese, and bake in a hot oven 
until brown. Shells or ramekins may be used 
instead of the baking-dish. 

SALMON AND RICK 

Line a buttered mould with cold, boiled rice 
left from breakfast, fill the centre with creamed 
salmon, cover with more rice, put the cover 
on the mould, and steam half an hour or more. 
Serve with cream sauce, which may be seasoned 
with lemon-juice or curry powder or minced 
parsley. 

PRESSED SALMON 

Two eggs, a tablespoonful of butter melted, 
two cupfuls of rolled and sifted bread-crumbs, 
and a can of salmon. Mix together thoroughly, 



2)a(nti2 ®i6bc0 of 3Fi0b 41 

put in a buttered mould, and steam for half an 
hour. Serve either hot or cold. 



BROIIvED WHITEFISH 

Clean, split, remove the bone, rub with lemon- 
juice and soft butter or olive-oil, and broil 
slowly. 

BOILED HALIBUT 

Put a pound of the fish into a saucepan and 
cover it with fresh water. Add a slice of onion, 
a slice of carrot, a pinch of salt, and a teaspoon- 
ful of vinegar. Cover the water and cook about 
five minutes after the water begins to boil, then 
remove the fish, drain, and serve with melted 
butter. 

STEAMED HALIBUT 

Place the fish on a plate in the steamer, 
sprinkle lightly with salt, pepper, and vinegar 
and steam until very tender. It will take but a 
few minutes. 

BROILED HALIBUT STEAKS 

Season first with salt and pepper, then place 
the steaks on a buttered gridiron, and broil 
slowly. 



42 BvergDaig Xuncbeons 

BREADED HALIBUT STEAKS 

Season with salt and pepper, dip in egg and 
crumbs, and fry in deep fat. 

CARBONADE OF HAIvIBUT 

Cut the fish into pieces about three inches 
square and half an inch thick. Dip each one 
into beaten egg, then cover with crumbs. Lay 
them in a large baking-pan, sprinkle with salt, 
pepper, and grated onion. Dot with butter, and 
bake about twelve minutes in a very hot oven. 

BAKED SARDINES 

Skin twelve large sardines, bring to a boil 
in a little water, reserving the oil which was 
drained from the fish. Add a cupful of water, 
a teaspoon ful of Worcestershire, a teaspoon- 
ful of made mustard, a teaspoonful of vinegar, 
salt and pepper to season. Arrange the fish on 
a stone platter which will bear the heat of the 
oven and let get very hot. When the sauce is 
boiling hot add the beaten yolk of an egg and 
stir until thick. Pour the sauce over the fish 
and serve at once. 

RAW OYSTERS 

Raw oysters are best served in their own 
shells, on plates of cracked ice. Blue points are 



Dalntg Mebee of jfisb 43 

the favorite. Salt, red pepper, lemon quarters, 
horseradish, and tabasco sauce are served with 
raw oysters. 

RAW OYSTERS \ L' AMERICAINB 

Mix in a bowl a heaping teaspoon ful of salt, 
a scant teaspoon ful of white pepper, a medium- 
sized onion, grated, and a teaspoonful of 
chopped parsley. Add a teaspoonful of 
olive-oil, six drops of tabasco sauce, half a 
teaspoonful of Worcestershire sauce, and six 
tablespoon fuls of good vinegar. Dip raw oys- 
ters in this sauce before serving. 

OYSTERS BAKED IN SHELLS 

Dip large oysters in well-beaten egg, then in 
dry bread-crumbs that have been seasoned with 
salt, pepper, and a grating of nutmeg. Put the 
oysters into their shells, dot with butter, put 
the shells into a dripping-pan, and bake until 
brown. Serve at once in the shells. 

CREAMED FINNAN HADDIE WITH 
GREEN PEPPERS 

Use a cupful of cold finnan haddie, flaked, 
or a cupful of the canned fish. Shred green 
peppers or cut them into circles. Boil the 
shredded peppers until tender, drain, and set 



44 BvergDag Xuncbeons 

aside. Prepare the finnau "haddie according to 
the directions given for creamed salmon. Add 
the peppers and serve on toast. 

ESCALLOPED FINNAN HADDIE 

Sprinkle the cold, flaked fish with lemon- 
juice, and arrange in a baking-dish with cold 
mashed potato in alternate layers. Dot with 
crumbs and butter. Add a little milk, and 
bake until brown, 

BAKED OYSTERS ON TOAST 

Butter squares of toast, and lay them but- 
tered side down on a stoneware platter that 
will stand the heat of the oven. Drain the 
oysters, reserving the liquor, and lay the 03'sters 
on the toast. Season the liquor with salt, 
pepper, and butter, and bring it to the boil. 
Pour it over the oysters and toast. Put the 
platter into a very hot oven and cook until 
the edges of the oysters ruffle= Serve at once 
on the same dish with lemon quarters. 

OYSTER ROAST 

Cut thin slices of stale bread to fit patty- 
pans. Toast the slices, spread with butter, and 
put into the pans. Moisten \vith oyster liquor 
and put a layer of oysters on each round of 



Dafnt^ DIsbes of jfisb 45 

toast. Sprinkle with salt and pepper, dot with 
butter, place all the pans in a baking-pan, 
cover tightly, and bake from ten to fifteen 
minutes in a brisk oven. Serve in the pans, 
with a small fringed doily pinned around each 
one. Small earthen dishes may be used instead 
of the patty-pans. 

PANNED OYSTERS 

Cover the bottom of the baking-dish with 
oysters and a little of the liquor — not enough 
to float them. Cover tightly and bake from 
five to ten minutes in a hot oven. Serve on 
buttered toast, and pour over the hot juice from 
the pan. 

CREAMED OYSTERS 

Make the cream sauce according to directions 
given in the recipe for creamed salmon. When 
the sauce is thick, add a cupful of oysters, and 
cook until the edges of the oysters ruffle. Add 
a teaspoonful of finely minced parsley and serve 
at once on toast. 

CURRIED OYSTERS 

Put a tablespoon ful of butter into a saucepan, 
season with salt, pepper, curry powder, and add 
a tablespoonful of minced onion. When the 
onion is partially fried, add two tablespoon fuls 



46 lEvcrgDa^ Xuncbeons 

of flour. Stir until the mixture leaves the pan. 
Add two cupfuls of cold milk, and stir until the 
sauce is thick. Add a cupful of drained oysters, 
a teaspoonful of finely minced parsley, and 
cook until the edges of the oysters ruffle. Serve 
at once on toast. 

ESCALLOPBD OYSTKRS 

Put a layer of oysters in the bottom of the 
baking-dish, cover with crumbs, season with 
salt and pepper, and dot with butter. Add an- 
other layer of oysters, and so on, until the dish 
is full, having crumbs and butter on top. Pour 
a little milk into the pan and bake about twenty 
minutes. A cupful of oysters, a cupful of 
crumbs and a cupful of milk will make it about 
right. A sprinkle of Parmesan cheese may be 
added. 

CRKAMED OYSTERS ON THE HAIvF- 
SHEIvI. 

Prepare creamed oysters according to direc- 
tions given above. Fill the oyster shell, cover 
with crumbs, dot with butter and bake until 
brown. Serve in the shells. 

OYSTERS AND MACARONI 

One cupful of oysters, one cupful of cooked 
macaroni broken into half-inch pieces, two 



Bafntg Mebce of ffigb 47 

cupfuls of bread-crumbs, and two cupfuls of 
milk mixed with two well-beaten eggSo Pre- 
pare according to directions given for escalloped 
oysters. 

BROILED OYSTERS 

Drain large oysters on a cloth and then wipe 
dry. Dust with salt and pepper, dredge with 
flour, and broil on a well-buttered gridiron. 
Serve on squares of buttered toast, 

BROILED AND BREADED OYSTERS 

Prepare as above, dip in beaten eggy then in 
crumbs, and broil on a well-buttered gridiron , 

OYSTER FRICASSEE 

Bring two cupfuls of oysters to the boil in their 
own liquor, add a tablespoonful of butter, the 
juice of half a lemon, a dash of red pepper, and 
a grating of nutmeg. Beat the yolks of three 
eggs with three tablespoonfuls of sherry, add to 
the oysters, stir until thick, and serve at once. 

FRIED OYSTERS 

Drain large oysters on a cloth and wipe dry. 
Dip in egg and crumbs, and fry in a wire basket 
in deep fat. 



48 BvergOai^ Xuncbeons 

STEAMED OYSTERS 

Open and drain the required number of 
oysters. Place in a steamer over boiling water, 
cover closely, and steam ten minutes. Serve in 
the shells with melted butter. 

STEWED OYSTERS 

Bring two cupfuls of oysters to the boil in 
their own liquor. Scald four cupfuls of milk, 
season with salt and pepper, and thicken with 
butter and flour, or with two tablespoon fuls of 
cracker crumbs. When the edges of the oysters 
curl, pour them into the milk, let boil up once, 
and serve immediately. 

DRY STEW 

Make as above, using water instead of milk. 
Season with butter, pepper, and salt, and a 
grating of mace or nutmeg. 

PIvAIN OYSTERS 

Boil oysters for five minutes in their own 
liquor. Season with salt, white pepper, and 
butter, and serve on buttered toast. 

OYSTERS X LA WASHINGTON 

Drain a quart of oysters and put the liquor on 
to boil. Make a paste of the yolks of three 



2)aintB Wiebee of 3fl6b 49 

hard-boiled eggs, a tablespoonful of olive-oil, 
and half a teaspoonful of dry mustard. Add 
half a cupful of the boiling liquor and mix 
thoroughly. Add the oysters to the boiling 
liquor, cook until the edges curl, then add the 
liquor containing the paste, let boil up once, 
and pour over slices of toast. Season with salt 
and pepper. 

STEW OF OYSTERS AND CELERY 

Dissolve a teaspoonful of beef extract in two 
cupfuls of boiling water. Add two cupfuls of 
milk, a heaping teaspoonful of butter, and sea- 
son with salt, white pepper, and mace. Add a 
cupful of finely cut celery, and simmer until 
the celery is transparent. Add a cupful of 
oysters, parboiled in their own liquor, and half 
a cupful of cracker crumbs. Bring to a boil and 
serve at once. 

PIGS IN BLANKETS 

Use large oysters. Drain on a cloth and wipe 
dry. Pin a thin slice of bacon around each one, 
using a wooden toothpick to fasten it. Saut6 in 
a frying-pan until the bacon is crisp. 

DEVILLED FRIED OYSTERS 

Mix three tablespoonfuls of olive-oil with one 
of vinegar. Season highly with salt, pepper, 



50 JBvcv^^a^ ILuncbeons 

Worcestershire, and a few drops of tabasco 
sauce. Let large oysters stand five minutes in 
this sauce, lift out with a fork, dip in crumbs, 
then in beaten egg, then in crumbs again, and 
fry in deep fat, using a wire basket. 

SPINDIvED OYSTERS 

Cut thin slices of bacon into squares and alter- 
nate with oysters on toothpicks or skewers. 
Ivong, slender steel skewers are the best. Cook 
in a brisk oven until the bacon is crisp, and 
serve on toast. 

OYSTERS X LA DELMONICO 

Two tablespoon fuls of butter and one of flour 
rubbed together with the yolks of three hard- 
boiled eggs. Add to a cupful of milk and cook 
until thick, stirring constantly. Season with 
salt and red pepper, and add two cupfuls of 
oysters brought to a boil in their own liquor. 

OYSTERS A LA NEWBURG 

Prepare creamed oysters according to direc- 
tions given above. Add the yolks of three eggs 
well beaten and a wineglassful of sherry. Cook 
until the oysters ruffle, add a wineglassful of 
Madeira, beat hard for a moment, and serve at 
once. 



2)aints 2)isbes of jftsb 51 

OYSTERS X IvA QUEBEC 

One cupful of chopped oysters, one cupful 
of cold roast veal, finely minced, one teaspoon- 
ful of minced parsley, a tablespoonful of grated 
onion, salt and pepper to season, and a tea- 
spoonful of tomato catsup. Bind with a raw 
egg or half a cupful of very thick cream sauce. 
Shape into balls, dip into beaten egg, then into 
crumbs, and fry in deep fat. 

FRIZZLED OYSTERS 

Put half a cupful of butter into a frying-pan. 
Mix a cupful of cracker crumbs with three 
well-beaten eggs, and put into the frying-pan. 
Add two cupfuls of oysters with their liquor, 
season with salt and pepper, and cook ten 
minutes, stirring constantly. 

OYSTER RAREBIT 

One tablespoonful of butter, one teaspoonful 
of grated onion, and one teaspoonful of chopped 
parsley. Make very hot in a saucepan. Add 
three eggs well beaten, one cupful of grated 
cheese, and one cupful of oysters which have 
been parboiled in their own liquor and drained. 
Cook until creamy, stirring constantly, and 
serve on toast. The cheese used should be 
very mild. 



52 Bver^Da^ Xuncbeons 

SMOTHERED OYSTERS 

Put atablespooufulof butter into a saucepan, 
with a pinch of salt and a dash of paprika. 
When hissing hot, add two cupfuls of drained 
oysters. Cover closely and shake the pan to 
keep the oysters from sticking. Cook five 
minutes and serve on buttered toast. 

OYSTERS X LA GORDON 

Bring a cupful of cream to the boil. Add one 
third of a cupful of dried bread-crumbs, a dash 
of paprika, a pinch of salt, a grating of nutmeg, 
and a tablespoon ful of butter. Add one cupful 
of chopped oysters, and cook until very hot. 

OYSTERS A LA LONG BRANCH 

Drain one pint of oysters. Cook a cupful of 
finely cut celery in the oyster liquor until trans- 
parent, adding water if needed. When the 
celery is done, add a tablespoonful of butter, 
the juice of half a lemon, a slight grating of the 
peel, and a wineglassful of sherry. Bring to 
the boil, add the oysters, cook until the edges 
curl and serve on toast. 

OYSTERS X LA WALDORF 

Put three tablespoonfuls of olive-oil in a 
saucepan, add a small onion, sliced, and a 



Baintg Bisbes of 3f(6b 53 

shredded green pepper. Fry slowly until the 
onion and pepper are done. Then add a quart 
of oysters, a pinch of salt, a dash of red pepper, 
and a wineglassful of white wine. Cook five 
minutes, then add a tablespoonful of tomato 
catsup. Boil up once and serve. 

OYSTERS A IvA CREOIvB 

Chop fine a clove of garlic, a green. pepper, 
and a small onion. Season with salt and pap- 
rika and cook in two tablespoonfuls of butter. 
Add a cupful of tomatoes, either fresh or 
canned, and a cupful of parboiled oysters. 
Serve very hot on toast, or cover with buttered 
crumbs and bake. 

OYSTERS X LA FRANQAISE 

Make a sauce of one tablespoonful of butter, 
two tablespoonfuls of flour, and a cupful of 
tomatojuice. Add one tablespoonful of chopped 
onion and two tablespoonfuls of sherry. Put 
two cupfuls of oysters into this sauce, cover and 
cook slowly until the edges curl. 

DEVIIvLED CIvAMS 

Chop one medium-sized onion and fry brown 
in two tablespoonfuls of butter. Add two dozen 
clams chopped fine, or a can of minced clams, 



54 lEvcr^Oas Xuncbeons 

one cupful of canned tomatoes, a teaspoonful 
each of chopped parsley and Worcestershire 
sauce, salt and pepper to taste, and half a cup- 
ful of dried bread-crumbs. When the tomatoes 
are cooked through, add two eggs well beaten, 
stir until smooth, and take from the fire. Fill 
clam shells or ramekins with the mixture. 
Cover with crumbs and dots of butter and brown 
in the oven. 

CIvAM CUTLETS 

A quart of clams, chopped fine, and a cupful 
or more of dried bread-crumbs. Season with 
salt and pepper, a teaspoonful of tomato catsup 
and a teaspoonful of minced parsley. Bind with 
raw egg, or with a little very thick cream sauce. 
Shape into cutlets, dip in egg and crumbs, and 
fry in deep fat. 

CIvAMS SAUTS 

Trim off the tough necks of soft-shell clams, 
and fry brown with rashers of bacon. Serve 
with toast points. 

CURRIED CLAMS 

Fry a chopped onion brown in a tablespoon- 
ful of olive- oil. Add a teaspoonful of curry 
powder and a tablespoon ful of flour. Add two 
cupfuls of clams with their liquor and cook five 
minutes. 



Daintis Disbes of ^Isb 55 

ESCAIvIvOPED CIvAMS 

Prepare according to directions given for 
escalloped oysters. 

BROILED LOBSTER 

Split a boiled lobster lengthwise and remove 
the spongy substance and the intestine. Rub 
the cut surface with butter or olive-oil and broil 
slowly. Serve in the shell, 

CREAMED LOBSTER 

Use boiled lobster meat and prepare accord- 
ing to directions given for creamed oysters. 

DEVILLED CRABS 

A can of minced crab meat, or two cupfuls of 
the meat picked from boiled crabs. Prepare 
according to directions given for creamed oys- 
ters. Add the yolks of two hard-boiled eggs, 
mashed fine, a teaspoon ful of Worcestershire 
sauce, salt, paprika, the juice of half a lemon, 
a teaspoonful of dried mustard and a few drops 
of tabasco sauce. Add enough dried bread- 
crumbs to make into a paste. Fill the crab 
shells with the mixture, cover with crumbs, dot 
with butter, and bake until brown. Ramekins 
may be used. 



56 Bveri^Das Xuncbeong 

CRABS X IvA CREOLE 

Use one cupful of crab meat and prepare ac- 
cording to directions given for oysters a la 
Creole. 

CRABS X LA PROVIDENCE 

Dip clean, soft crabs into melted butter and 
sprinkle thickly with dry bread-crumbs. Put 
into a dripping-pan and brown in a very hot 
oven. Serve with a cream sauce seasoned with 
made mustard. 

CREAMED SHRIMPS 

Use the canned shrimps and prepare accord- 
ing to directions given for creamed oysters. 

ESCALLOPED SHRIMPS 

Prepare creamed shrimps and arrange in a 
baking-pan with alternate layers of seasoned 
crumbs, having crumbs and dots of butter on 
top. Sprinkle with grated Parmesan cheese if 
desired and bake brown. Individual dishes 
may be used. 

SHRIMPS X LA HUDSON 

Cook a cupful of tomatoes with a cupful of 
water and a small onion finely chopped. Rub 



Baints Wiebce of Jisb 57 

through a sieve and thicken into a sauce, using 
one tablespoonful of butter and two of flour. 
Season with salt and paprika, add a can of well- 
washed shrimps, and serve very hot with plain 
boiled rice. 

SHRIMPS AND PEAS 

Make the cream sauce and add to it half a 
cupful of shrimps picked fine, and half a cupful 
of cooked peas. 

SHRIMPS WITH GREEN PEPPERS 

Parboil two sweet green peppers and shred. 
Prepare creamed shrimps according to direc- 
tions previously given. Add the parboiled 
peppers. Heat thoroughly and serve on toast. 

FRIED SCALLOPS 

Drain, dip in eggs and crumbs and fry in deep 
fat. Serve with rashers of bacon. 

CRAB CROQUETTES 

Make a cupful of very thick cream sauce. 
While hot mix with a can of minced crab meat 
and set aside to cool. When cold, shape into 
croquettes, dip into egg and crumbs, and fry in 
deep fat. Lobster, shrimp, clam, and oyster 
croquettes are made in the same way. 



58 BverBJ>aB Xuncbcons 

CREAMED SALMON WITH EGGS 

Prepare creamed salmon according to direc- 
tions previously given. Fill buttered ramekins 
two thirds full. Break a fresh egg into each 
dish and bake until the egg is set. 

CREAMED CODFISH WITH EGGS. 

Use creamed salt codfish left from breakfast. 
Butter ramekins and fill two thirds full of the 
codfish, alternating with layers of crumbs. 
Break a fresh egg into each dish and bake until 
the egg is set. 

FRENCH FISH HASH 

Butter ramekin dishes and fill half full of any 
kind of creamed fish. Beat the white of an egg 
to a stiff froth and stir it into a cupful of cold, 
mashed potato. Beat with a fork until very 
light. Fill the ramekin dishes with the potato, 
piling it in roughly. Sprinkle with grated Par- 
mesan cheese and bake in a very hot oven until 
the potato is well puffed and brown. 

COLD SALMON WITH CAPER SAUCE 

Open a can of salmon, drain, and free from 
skin, fat, and bone. Arrange on a platter, keep- 
ing the pieces of salmon as large as possible. 



2)alnt^ Disbes of jfisb 59 

Put into a saucepan one tablespoon ful of butter, 
and when it froths add two tablespoon fuls of 
flour. Stir until the mixture leaves the sides 
of the pan. Add two cupfuls of cold water and 
stir constantly until the sauce is thick. Season 
with salt and paprika, add a tablespoonful of 
capers and a tablespoonful of the vinegar from 
the caper bottle. Pour over the salmon while 
hot and set away to cool. Serve very cold. 

SALMON CROQUBTTKS 

Mix a cupful of canned salmon with an equal 
quantity of cold, mashed potatoes. Bind with 
beaten egg or a very thick cream sauce. Shape 
into croquettes, dip in egg and crumbs and fry 
in a wire basket in deep fat. 

CODFISH BALIvS 

Two cupfuls of freshened and shredded fish. 
Two cupfuls of raw, sliced potato, one table- 
spoonful of butter, half a cupful of milk, two 
eggs, and a sprinkle of white pepper. Put the 
potatoes into a pan, spread the fish on top, 
cover with cold water and boil until the pota- 
toes are done. Drain, mash together, then add 
. the butter, pepper, milk, and beaten egg. Beat 
until very light. Shape into small flat cakes, 
dredge in flour and fry brown in deep fat. 
Serve with a poached egg on each one. 



6o J6vers&ai2 Xuncbeons 

BAKED CODFISH 

Cover one cupful of shredded salt codfish 
with boiling water and set aside. Beat together 
two cupfnls of cold, mashed potatoes, two cup- 
fuls of milk, two eggs beaten separately, and 
half a cupful of melted butter. Season with 
black pepper. Drain the codfish, mix with the 
potato, put into a buttered baking-dish, and 
bake about half an hour. Half of this recipe is 
sufficient for a small family. 

CUBAN CODFISH 

Chop an onion fine, and fry light brown in 
butter. Add a cupful of canned tomatoes and a 
cupful of freshened codfish. Cook ten minutes, 
stirring constantly. Serve on buttered toast. 

CODFISH StTRPRISE 

Line a small buttered mould with cold, mashed 
potato, fill the centre with creamed salt codfish 
left from breakfast, cover with more mashed 
potato and steam half an hour. Individual 
dishes may be used. 

CHARTREUSE OF FISH 
One cupful of cold, flaked fish, seasoned with 



2)alnti5 2)isbcs of Jpfsb 6i 

salt and pepper and moistened with milk. One 
cupful of cold, mashed potatoes and two hard- 
boiled eggs chopped fine. Butter a small mould 
and put in alternate layers of potato, fish, and 
egg. Steam twenty minutes, and turn out on 
a hot plate. Individual dishes may be used. 

CODFISH AND MACARONI 

Break into bits one cupful of cold, boiled 
macaroni. Add one cupful of cold, boiled cod- 
fish flaked fine. Put into a buttered baking- 
dish, sprinkle with salt, pepper, and crumbs. 
Dot with butter, sprinkle with grated cheese, 
and add sufi&cient milk to moisten. Bake until 
brown in a hot oven. 



FISH A IvA VINAIGRKTTE 

Use any cold fish which has been baked or 
boiled, free from skin, fat, and bone, and pile in 
the centre of a platter. Make a ring of sliced 
hard-boiled eggs around the base of the fish. 
Make a sauce of three tablespoonfuls of olive- 
oil, one tablespoonful of tarragon vinegar, a 
pinch of salt, a dash of paprika, and one table- 
spoonful of finely chopped pickle. Pour over 
the fish, garnish with lettuce leaves, sprinkle 
with chopped parsley and serve. 



62 Bver^Da^ ILuncbeons 

CREAMED CODFISH WITH POACHED 
EGGS 

Use cold, creamed codfish left from breakfast, 
heat thoroughly, spread on buttered toast, and 
slip a poached egg on each slice. 

CURRIED SALMON 

Chop a small onion very fine and fry brown 
in one tablespoon ful of butter. Mix one tea- 
spoonful of curry powder with one tablespoon- 
ful of flour and a pinch of salt. Stir into the 
butter. Add slowly one cupful of hot water, 
stirring briskly. When the sauce is thick, add 
one cupful of flaked salmon and cook until the 
salmon is thoroughly hot. 

JEIvLIED FISH 

Soak one package of gelatine in cold water to 
cover, then add enough more water to make a 
cupful, and dissolve by gentle heat until the 
liquid is transparent. Have ready four cupfuls 
of flaked, cooked fish. Season highly with salt, 
pepper, and lemon-juice or tarragon vinegar. 
Add the hot gelatine to the fish and stir until it 
begins to thicken. Pack into an earthen mould 
which has been rinsed out in cold water, and 
set away to harden. 



Dainti2 Disbes of jfisb 63 

SAIvT FISH HASH 

Use finnan haddie, salt mackerel, herring, or 
codfish left from breakfast. Mix with an equal 
quantity of cold, mashed potato, and warm in a 
frying-pan with a little butter. A bit of grated 
onion may be added for seasoning. The fish 
and potato may be made into small flat cakes 
and fried brown in a little butter, or, buttered 
ramekins may be filled two thirds full of the 
hash and a fresh egg broken into each dish. 
Bake in a hot oven until the egg is set. 

BOIIvED FRESH CODFISH 

Boil three pounds of fresh cod half an hour in 
slightly salted and acidulated water. Make a 
drawn-butter sauce of one tablespoonful of but- 
ter, two tablespoonfuls of flour and two cupfuls 
of cold water. Stir constantly until the sauce 
is thick. Take from the fire, and add two hard- 
boiled eggs finely chopped, a teaspoon ful of 
chopped parsley, and the juice of half a lemon. 
Drain the fish, pour the sauce over and serve. 
Any firm-fleshed fish of delicate flavor may be 
used in this way. 

CODFISH CUTI.ETS 

Prepare according to directions given for cod- 
fish balls. Shape into cutlet form, dip in egg 



64 iBver^Da^ Xuncbeong 

and crumbs and fry in deep fat. Stick a piece of 
macaroni in the small end of the cutlet and gar- 
nish with a paper frill. Serve with lemon and 
parsley. 

BROILED SMOKED SALMON 

Rub with butter and broil with the flesh side 
towards the fire. Serve on a hot platter with 
lemon quarters, melted butter, and parsley. 

ANCHOVY TOAST 

Trim the crust from thin slices of bread and 
cut into fingers. Butter the toast and arrange 
the pieces in a baking-pan. Drain anchovies 
from the oil and lay one on each piece of toast. 
Sprinkle with pepper and lemon-juice and cook 
ten minutes in a very hot oven. 

SARDINE TOAST 

Drain and skin large sardines. Prepare ac- 
cording to directions given for anchovy toast. 

SARDINE TOAST— II 

Rub sardines to a paste with lemon-juice, and 
spread on thin slices of toast. Put into a hot 
oven until heated through, and slip a poached 
egg on each slice. The same recipe may be 
used for any salt fish. 



MEATS SUITABIvK FOR 
I^UNCHEON 

NEAPOLITAN BEEF 

Cook eight pieces of macaroni in boiling 
water until very tender. Make a sauce of one 
teaspoonful of butter, two teaspoonfuls of flour, 
and a cupful of the juice from canned tomatoes. 
Drain the macaroni and rinse in boiling water, 
using a colander. Lay slices of cold, rare, roast 
beef in a deep platter, cover with the macaroni, 
spread the sauce over it and sprinkle with grated 
cheese. Put in a hot oven until the cheese 
melts. 

HAMBURGHBR STEAKS 

Chop raw beef very fine, season with salt, 
pepper, grated onion, and minced parsley or 
green pepper. Make into small flat cakes, and 
fry in lard or dripping. Tomato sauce pre- 
pared according to directions given above may 
be poured over Hamburgher steaks. 

BREADED TONGUE 

Slice cold, cooked tongue very thin, dip the 
slices in beaten egg, then in bread-crumbs, and 

65 



66 Bveri^Da^ Xuncbeons 

fry in deep fat. Tomato sauce may be served 
with it. 

CREAMED LIVER 

Use calf's liver left from breakfast, and 
chop very fine. Make a cream sauce, add the 
chopped liver and bring to a boil. Arrange 
thin slices of crisp bacon on pieces of toast and 
pour the creamed liver over. 



BEEF OLIVES 

Take slices of rare, roast beef and roll each 
one around a thin slice of bacon which has been 
fried until transparent, but not crisp. Bind 
with twine and boil rapidly for five minutes, 
drain, and remove the strings. Add the bacon 
fat to some of the roast-beef gravy ; season with 
tomato catsup or Worcestershire ; boil up once 
and pour over the olives. Serve very hot. 

CORNED-BEEF HASH 

Chop cold, cooked corned-beef very fine, and 
mix with twice its bulk of mashed potato, sea- 
son with salt, pepper, and sweet green pepper 
chopped fine. Warm in a frying-pan with a 
little butter. Corned-beef hash may be served 
on toast with a poached egg on each slice. 



/iReats Suitable for Xuncbcon 67 

CREAMED DRIED BEEF 

Cut dried beef in small bits and pour over 
boiling water to cover. Make a cream sauce 
according to directions given in the previous 
chapter. Drain the beef and put into the 
sauce. Take from the fire, add one egg well 
beaten, and serve at once on toast. 

IvAMB CHOPS 

These are of two kinds, loin and rib. The 
rib chops are considered a little better, and 
when the meat is scraped from the lower end 
of the bone, they are called French chops. 
I^amb chops are usually broiled and served at 
once on a hot platter without any of the fat 
which has dripped during the broiling. 

BROILED BREAST OF LAMB 

Use a thin piece, and remove some of the 
extra fat. Broil slowly over a clear fire, cover 
with dots of butter and serve with mint sauce. 

LAMB CROQUETTES 

Chop cold, cooked lamb very fine, season with 
salt, pepper, grated onion, and minced parsley. 
Bind with a raw egg, or with very thick cream 
sauce. Shape into croquettes, dip into egg and 
crumbs, and fry in deep fat. 



68 BvcrsDas Xuncbeone 

LAMB CUTLETS A LA MARYLAND 

Trim and season lamb cutlets. Dip in egg 
and crumbs, lay in a dripping-pan in a moder- 
ate oven, dot with butter, cover closely, and 
bake until brown. Serve with a cream sauce. 

ESCALLOPED MUTTON 

Butter a baking-dish, put a layer of crumbs 
in the bottom, and lay upon it some thin slices 
of cold roast or boiled mutton. Place a layer 
of peeled and sliced tomatoes on the meat, then 
a layer of crumbs, and so on until the dish is 
full, having crumbs and dots of butter on top. 
Bake slowly until brown. 

CURRY OF LAMB 

Put into a frying-pan three tablespoonfuls of 
butter and half an onion cut fine. Cook slowly 
until the onion is brown. Add two tablespoon- 
fuls of flour and a teaspoonful of curry powder. 
Cook until smooth. Add two cupfuls of stock, 
or water in which a little beef extract has been 
dissolved, stir until the sauce boils and let it 
cook for three minutes. Season with salt and 
pepper, strain it over slices of cold roast lamb 
and serve in a deep platter with a border of 
boiled rice. 



/Ifteats Suitable for Xuncbeon 69 

DEVILLED MUTTON 

Cut two large slices from the remains of an 
underdone roast — have them about an inch 
thick. Score each side with a sharp knife. 
Rub the slices with a marinade made of two 
tablespoonfuls of olive-oil and one of vinegar, a 
teaspoonful of dry mustard, and a little black 
and red pepper. Broil the slices, put on a hot 
platter, dot with butter, and serve at once. 

BROILED MUTTON STEAKS 

Have the steak cut half an inch thick. Rub 
with butter and broil quickly. Place on a hot 
platter, dot with butter, sprinkle with salt, and 
garnish with bits of currant jelly. 

MUTTON X LA MARQUISE 

Chop cold, cooked mutton very fine and mix 
it with an equal quantity of cold, boiled rice. 
Season with salt, pepper, chopped parsle}^, and 
curry powder. Bind with a raw egg, or very 
thick cream sauce. Shape into balls, dip in 
egg and crumbs, and fry in deep fat. 

LAMBS' KIDNEYS EN BROCHETTE 

Parboil the kidneys, cool, cut in thin slices, 
and arrange on skewers, with a square of bacon 
between each two pieces of kidney. Fry, broil, 



70 Bver^Dais Uuncbeons 

or roast, as is most convenient, and serve each 
skewer on a triangle of toast. 

BREADED VEAL CUTLET 

Have the cutlets less than an inch thick, par- 
boil, drain, and cool. Season with salt and 
pepper, dip in beaten egg and crumbs, and fry 
until brown. Serve with tomato sauce, or a 
border of green peas. 

MOCK FRIED OYSTERS 

Cut pieces of veal cutlet into bits about the 
size of an oyster, and pound with a potato 
masher until well broken. Season, dip in egg 
and crumbs, and fry in deep fat. 

VEAL CROQUETTES 

Chop cold, cooked veal very fine. Season 
with salt, black pepper, grated onion, paprika, 
and a little tomato catsup. Bind with a raw 
egg or with a little very thick cream sauce. 
Shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. 

MINCED VEAL ON TOAST 

Chop cold, cooked veal very fine, season to 
taste, re-heat in a cream sauce, and spread on 



/Ibcats Suitable for Xuncbeon 71 

thin slices of buttered toast. Lay slices of hard- 
boiled egg or a poached egg on top of each 
piece of toast. 

MOCK TERRAPIN 

Cut cooked calf's liver into dice. Put a 
tablespoonful of butter into a saucepan, add 
salt, pepper, and paprika, and cook until the 
butter is dark brown, then add two tablespoon- 
fuls of flour and enough stock made from beef 
extract and water to make a moderately thick 
sauce. Add a little chopped parsley, half a cup- 
ful of cream, two hard-boiled eggs cut fine, a 
tablespoonful of lemon-juice, and the liver. 
Cook until the liver is heated through, remove 
from the stove, add a wineglassful of sherry, 
beat hard for a moment, and serve at once on 
slices of buttered toast. 

BSCALLOPED VEAL 

Mince cold, cooked veal very fine. Butter a 
baking-dish and put a thin layer of veal in the 
bottom, with a sprinkling of onion on top. 
Then add a layer of finely powdered bread or 
cracker crumbs, dot with butter and chopped 
parsley, then add another layer of veal, and so 
on until the dish is full, having crumbs and 
butter on top. Pour milk into the pan until 



72 iBvct^^di^ Xuncbeons 

the dish seems moist, and bake slowly until it 
is done, with an inverted pan over it to keep 
in the steam. Remove the pan ten minutes 
before serving and let the top brown, putting 
more butter on if necessary. Sprinkle with 
grated cheese, or minced parsley. 

FRIED SWEETBREADS 

Wash very carefully, drain, and dry on a 
cloth. Lard with narrow strips of fat salt pork 
and cook in a buttered frying-pan until the 
pork is crisp. Or, parboil the sweetbreads, 
drain and dry, dip in egg and crumbs, and 
fry in deep fat. Serve with tomato sauce. 

BROILED SWEETBREADS 

Parboil, drain, and dry, rub with butter, 
sprinkle with pepper and salt, and broil over a 
clear fire. Serve with melted butter. 

CREAMED SWEETBREADS. 

Parboil, drain, and cut up, but not too fine. 
Make a cream sauce and put the parboiled 
sweetbreads into it. Creamed sweetbreads may 
be combined with chopped mushrooms, chicken, 
oysters, lobster, crabs, shrimps, or green peas. 
Calf's brains may be used in the same way. 



IBseate Suitable tor Xuncbeon 73 

PORK TENDERLOINS 

Cut the tenderloin in small pieces and fry in 
hissing-hot fat, using as little as possible. The 
pieces may be dipped in flour, which has been 
seasoned with salt, pepper, and a little powdered 
sage, before frying. 

PORK CHOPS 

Trim, sprinkle with salt and pepper, dredge 
with flour, and fry in a hot spider. When done, 
lift out of the fat and arrange on a platter. Cut 
apples crosswise, without peeling, into slices, a 
quarter of an inch thick, and fry until tender in 
the pork fat. Sprinkle the apples with powdered 
sugar and a suspicion of spice, and arrange in a 
ring around the platter of chops. 

HAM CROQUETTES 

Mince cold, boiled ham very fine. Mix with 
an equal quantity of crumbs, cold, boiled rice, 
or cold, mashed potato. Bind with a raw egg; 
shape into croquettes, dip in egg and crumbs, 
and fry in deep fat. Drain on brown paper. 

FRANKFURTERS 

Buy the best. "Wash carefully, drop into 
water that is boiling violently, and cook until 
white juice spurts from the skin when pricked 



74 JSversDais Xuncbcons 

with a fork. Serve with potato salad and mus- 
tard or tomato sauce. 

SAUSAGES 

Parboil, then drain, and fry until done. The 
sausage meat may be made into balls and fried. 
Sometimes it is mixed with cold, boiled rice, 
bread-crumbs, or cold, mashed potato. 

BROILED CHICKEN 

Clean a tender chicken and split it down the 
back. Break the joints, take out the breast 
bone, wipe clean, sprinkle with salt and pepper 
and rub with soft butter. Broil and serve with 
melted butter. 

BROILED CHICKEN WITH BACON 

Prepare as above, rubbing the chicken with 
salt, pepper, and either olive-oil or bacon fat. 
Broil as usual, serve on toast, sprinkle with 
lemon-juice and chopped parsley, and garnish 
with rashers of fried bacon. 

CREAMED CHICKEN 

Make the cream sauce according to direc- 
tions previously given, and add to it a cup- 
ful of cold, cooked chicken, shredded. Heat 
thoroughly and serve on toast. 



^cats Suitable for Xuncbeon 75 

FRENCH CHICKEN HASH 

Prepare creamed chicken according to direc- 
tions given above, and add the well-beaten yolk 
of an egg after taking from the fire. Beat the 
white of the egg to a stiff froth, and mix into a 
cupful of cold, mashed potato. Beat with a fork 
until very light. Butter a baking-dish or indi- 
vidual dishes. Fill two thirds full of the 
chicken, cover with the potato, and bake in a 
hot oven until the potato is puffed and brown, 

CHICKEN CROQUETTES 

Use the remnants of cold boiled or roast 
chicken. It may be combined with veal or pork 
finely minced, or with cold boiled rice or 
mashed potato. Bind with a raw egg or with 
very thick cream sauce, season, shape into cro- 
quettes, dip into beaten egg and crumbs, and 
fry in deep fat. The canned boned chicken is 
very good for croquettes. 

CURRIED CHICKEN 

Prepare creamed chicken according to direc- 
tions given above. Add a shredded green pep- 
per, half a cupful of canned tomatoes, and heat 
thoroughly. Season with salt, pepper, and curry 
powder. 



76 JBvct^^ys Xuncbeong 

DBVIIylvED CHICKEN 

Make a sauce of salt, pepper, dry mustard, 
paprika, grated lemon peel, lemon-juice, sherry 
wine, Worcestershire, and a few drops of ta- 
basco sauce. Add a large lump of butter when 
the sauce begins to boil. When very hot, add 
some cubes of cold, cooked chicken and cook 
until heated through. Cold cooked veal or roast 
pork or beef may be used in the same way. 

CHICKEN SAUTfi 

Cut up a chicken and pound the pieces with 
a potato masher until they are flat. Season, 
dredge with flour, and fry in butter or bacon 
fat. 

CHICKEN A LA MARYLAND 

Cut up a tender chicken, season with salt and 
pepper, dip in egg and crumbs, and arrange 
the pieces close together in a buttered baking- 
pan. Dot each piece with butter, cover with 
another dripping-pan, and bake in a hot oven 
until brown. Make a cream sauce and scrape 
the crumbs, butter, and bits of chicken which 
will stick to the baking-pan into the sauce. 
Pour the sauce over the chicken. 

PORK CHOPS X LA MARYLAND 

Select tender pork chops, trim carefully, and 
remove from the bone, or use pieces of pork 



/Hbeatg Suitable tor Xuncbeon 77 

tenderloin cut into small bits. Pound until 
tender and prepare as above. Serve with cream 
or tomato sauce. 

CREAMED CHICKEN WITH EGGS 

Prepare creamed chicken according to direc- 
tions given above and spread on slices of but- 
tered toast. Put a poached egg on each slice, 
or slices of hard-boiled eggs. 

ESCAIylvOPED CHICKEN 

Use any kind of cold, cooked chicken, freed 
from skin, fat, and bone. Make a cream sauce. 
Put a layer of the sauce in a baking-dish, then 
a layer of the chicken cut fine, then a layer of 
crumbs, then sauce, and so on until the dish is 
full, having crumbis and butter on top. Bake 
in a moderate oven until brown, adding a little 
milk or water occasionally if it seems likely to 
burn. 

CHICKEN GAI^IvOSCH 

Cut into dice two medium-sized raw potatoes. 
Put into a frying-pan two tablespoon fuls of olive- 
oil, and when hot, add the potato dice. Stir to 
keep from burning, and cook for five minutes. 
Then add a dash of paprika, a cupful of boiling 
water, a crushed bean of garlic, a cupful of 
cold, cooked chicken, chopped fine, or a can of 



78 Bveri^Dais Xuncbeons 

boned chicken, and salt to taste. Cover and 
cook until the potatoes are done, stirring 
frequently. 

CHICKEN KLOPS 

Use two cupfuls of cold, cooked chicken, 
freed from skin, fat, and bone, or canned 
chicken. Cut fine. Season with salt, paprika, 
celery salt, and minced parsley. Bind with the 
unbeaten whites of four eggs. Make into balls 
and simmer about ten minutes in water enough 
to cover. The water must not boil. I^ift out, 
drain, put into a deep platter and serve with a 
cream sauce to which a minced hard-boiled egg 
has been added. 

DBVILI.BD KIDNEYS 

Broil the kidneys in the usual way, and when 
half cooked score them with a knife, and put 
into the cuts a little mustard, paprika, and salt. 
Finish broiling them. Put them on small 
squares of buttered toast and keep hot. Make 
a sauce of melted butter, lemon-juice, and 
chopped parsley and pour over the kidneys. 

SPANISH CHICKEN 

Make a sauce of one tablespoon ful of butter, 
two tablespoon fuls of flour and two cupfuls of 



aseate Suitable tor Xuncbeon 79 

water in which a little beef extract has been 
dissolved. Add one cupful of cold, cooked 
chicken cut fine, one small onion cut into rings 
and parboiled, one pimento cut into bits and 
two tablespoon fuls of cooked peas. Heat thor- 
oughly and serve on toast. 

BKEP FRICADEIyLES 

Twocupfulsof cold, cooked beef minced very 
fine, season with salt, pepper, sage, thyme, 
lemon-juice, minced parsley, and grated onion. 
Add half a cupful of cold boiled rice or dry 
bread-crumbs and one egg well beaten. Add a 
little water if necessary, to make a paste. Make 
into small flat cakes and fry in a spider, or shape 
into croquettes, dip in egg and crumbs and fry 
in deep fat. 

BEEF HASH 
/ 

Cut cold, cooked beef into small bits, re-heat 

in beef gravy or in a sauce made of butter, flour, 
and stock, or water in which a little beef ex- 
tract has been dissolved. Season with salt, pep- 
per, and grated onion. A little Worcestershire 
sauce or tomato catsup may be added. Serve 
on toast. 

FRENCH BEEF HASH 

Prepare as above, and fill a buttered baking- 
dish or individual dishes two thirds full. Cover 



8o Bveri2Dai2 Xuncbeons 

the top with seasoned mashed potato made very 
light with the white of an egg beaten to a stiff 
froth. Bake in a hot oven until the potato is 
well puffed and brown. 

BSCALI.OPED TONGUB 

Use the unsightly portions of a cooked beef 
tongue and cut it fine. Season with capers, 
minced parsley, salt, pepper, and grated onion. 
Make very moist with water in which a little 
beef extract has been dissolved. Butter a bak- 
ing-dish, put in a layer of the tongue, then a 
layer of crumbs, dot with butter, and so on until 
the dish is full, having crumbs and butter on 
top. Bake until brown in a very hot oven. 

BOIIvKD lyAMBS' TONGUE 

Put three or four lambs' tongues into a sauce- 
pan with enough cold water to cover, and add 
the juice of half a lemon. Boil until tender, 
then drain and serve with any preferred sauce. 

BROIIvKD MUTTON CUTLKTS 

Season mutton cutlets, dip into melted butter, 
then into dry bread-crumbs, and broil eight 
minutes. These may be served with tomato 
sauce. 



/Iftcat6 Suitable for Xuncbeon 8i 

MUTTON HASH 

Prepare according to directions given for beef 
hash, seasoning with onion, pepper, salt, and 
chopped pickle. 

KIDNEY BACON ROIvLS 

Cut lamb's kidneys into small bits, roll a slice 
of bacon around each one and fasten with a 
toothpick. Roast, broil, or fry, as preferred. 

lylVBR AND BACON 

Fry slices of bacon until crisp, and place on 
a warm platter. Dredge slices of calf s liver 
with seasoned flour and fry quickly in the bacon 
fat. If liver is cooked too long, it will be 
tough. 

HAM AND KGGS 

Freshen a slice of ham and fry in a spider. 
Place on a warm platter, fry fresh eggs in the 
fat remaining in the pan, and place on the ham. 

DBVIIvLED HAM AND EGGS 

Use a small can of devilled ham. Add three 
times the quantity of crumbs, make very moist 
with milk, and put into buttered individual 
dishes, filling the dishes two thirds full. Break 
a fresh egg into each dish and cook in a hot 



82 BversDa^ Xuncbeone 

oven until the egg is set. Or, the dish may be 
filled half full of the seasoned crumbs. Break 
in the egg, cover with dry crumbs and dots of 
butter, sprinkle with grated Parmesan cheese 
and bake brown in the oven. 

FRIZZLED HAM 

Cut a pound of fat ham into very thin slices, 
put into a very hot frying-pan, and when partly 
done, dredge with flour and fry until the flour 
is brown. Mix together one tablespoonful of 
vinegar and one tablespoonful of dry mustard. 
When the ham is brown, add the mustard and 
vinegar and enough boiling water to cover the 
ham. Boil gently for three minutes. 

BLANQUKTTE OF VKAIy AND HAM 

Two cupfuls of cold, cooked veal, cut fine, and 
half a cupful of finely cut cold ham. Sprinkle 
with lemon-juice. Make a cream sauce, season 
with pepper, and add the meat. Beat the yolk 
of one egg with half a cupful of milk and add to 
the meat. Stir until thick, and serve on toast, 
garnishing with slices of hard-boiled egg. 

BIvANQUBTTK OF VEAL WITH PEAS 

Prepare as above, omitting the lemon-juice 
and using half a cupful of cooked peas in place 
of the ham. 



Acats Suitable tor Xuncbcon 83 

BROILED VEAIv CHOPS 

Trim the chops, pound until tender, sprinkle 
with salt, pepper, and lemon-juice, and broil as 
usual. 

ESCAI^IyOPED CHICKEN AND MACARONI 

Butter a baking-dish and put into it a layer of 
cold, cooked chicken, cut fine. Add a layer of 
cold, cooked macaroni, broken into small bits, 
then a layer of crumbs, and repeat until the 
dish is full, having crumbs and butter on top. 
Add sufiBcient milk to moisten and bake until 
brown. Individual dishes may be used. 

STEWED KIDNEYS 

Slice the kidneys, season with salt, and fry 
light brown. Take from the pan and add to the 
fat remaining, enough brown flour to make a 
sauce. Use stock, or water in which beef ex- 
tract has been dissolved, for the liquid. When 
the sauce is thick, add the kidneys and a tea- 
spoonful of minced parsley. When thoroughly 
hot, serve on toast. 

MOCK BIRDS 

Use small slices of rare roast beef, veal, or 
lamb. Make a stuflSng of seasoned crumbs. 



84 BvergDai? Xuncbcons 

moistening with melted butter and well-beaten 
egg. Any herbs desired may be used in the 
stuffing. Put a spoonful of the stuffing on each 
slice of meat, roll up and pin in shape with a 
toothpick or skewer. Dip in melted butter, 
sprinkle with crumbs and bake half an hour in 
a moderate oven. 

ESCALIvOPED TURKEY 

Use cold roast turkey and follow directions 
given for escalloped chicken. 

CHARTREUSE OF CHICKEN 

Mix one cupful of cooked chicken, finely 
minced, with a teaspoonful of chopped parsley, 
half a teaspoonful of grated onion, a pinch of 
salt, two tablespoon fuls of tomato juice, one egg 
well beaten, and a dash of pepper. Butter a 
mould and line it one inch thick with boiled 
rtce left from breakfast. Put the chicken into 
the centre, cover with more rice, cover the 
mould, and steam from half an hour to three 
quarters of an hour. 

COLD PRESSED BEEF 

Boil a shank of beef until the meat falls from 
the bone, skim out the meat, pick out every 
particle of bone and chop the meat fine. Sea- 



yiReats Suitable for Uuncbeon 85 

son with salt and pepper, grated onion, and a 
little Worcestershire sauce. Boil down the 
liquor until there is barely enough to cover the 
chopped meat. Mix with the meat, pack into a 
mould which has been rinsed in cold water, and 
set away to cool. 

STUFFED PRESSED BEEF 

Pound a large round steak until tender. 
Spread with a moist dressing made of seasoned 
crumbs. Roll it up, tie it firmly in a cloth and 
boil three hours in salted water. Take it out, 
put a weight on it, press until cold, then cut in 
thin slices. 

VEAL LOAF 

Three pounds of veal and three quarters of a 
pound of salt pork, run twice through a meat- 
chopper. Mix with one and one half cupfuls 
of bread-crumbs, two eggs well beaten, and half 
a cupful of water. Season with two teaspoou- 
fuls of salt, one teaspoonful of pepper, one 
teaspoonful of powdered sage, and one tea- 
spoonful of summer savory. Shape into a loaf. 
Put into a buttered baking-pan and pour in a 
cupful of hot water. Roast two hours, basting 
if necessary. To be sliced cold the next day. 



86 }Bverst)ag Xuncbeong 

VEAL I.OAF— II 

Three pounds of veal from the round, chopped 
very fine. Six tables poonfuls of rolled cracker 
crumbs, three eggs well beaten, three teaspoon- 
fuls of salt, one teaspoonful of pepper, three 
teaspoonfuls of powdered sage, three teaspoon- 
fuls of milk, and one tablespoonful of melted 
butter. Bake an hour and a half in a moderate 
oven. It may be served either warm or cold. 

I^AMB IN ASPIC 

Make a highly seasoned soup-stock of vege- 
tables, water, and beef extract. Use a package 
of gelatine to every quart of the stock. Soak 
the gelatine in cold water, dissolve by gentle 
heat until transparent, and add to the boiling 
stock. Rinse a plain mould in cold water and 
pour in a layer of the aspic jelly, keeping the 
remainder warm. When the jelly in the mould 
is congealed, but not hardened, cover with 
thin slices of cold roast lamb cut into small 
bits, and sprinkle with mint sauce. Cover with 
more jelly, and repeat when the jelly hardens. 
Continue until the dish is full, having jelly on 
top. Set on ice to harden. 

MOCK DUCK 

Pound a pork tenderloin until the fibres are 
well broken, spread with a stuffing made of 



^eats Suitable tor Xuncbeon 87 

seasoned crumbs, roll up, tie in shape, rub with 
melted butter, dredge with flour, and roast, 
basting with the drippings when required. Add 
a little water if necessary. Roast as usual and 
when done take out, press with a weight until 
cool and serve the next day. 

FRICATELLI 

Grind pork tenderloin very fine in a meat- 
chopper. Season with salt and pepper, grated 
onion, and a bit of powdered sage. Take half 
as much bread as meat, soak the crumbs until 
soft, squeeze dry, and mix with the meat. Add 
one or two unbeaten eggs to bind. Shape into 
small flat cakes, dredge with flour, and fry. 

HAM AND NOODLES 

Butter an earthen baking-dish, put into the 
bottom a layer of boiled noodles, add a layer of 
cold, boiled ham cut into small bits, then an- 
other layer of noodles, and so on until the dish 
is full. Beat an egg with one cupful of milk 
and pour into the dish. Cover with crumbs, 
dot with butter and bake in a moderate oven. 

GERMAN MEAT BAIvLS 

Take any bits of cold meat and chop fine. 
Several kinds may be used in the same dish. 



88 BvcrgDas Xuncbcons 

Take half as much cold potato as meat, and as 
much bread as potato, moisten with hot water. 
Add any cold gravy that may be left and a 
beaten egg or two to bind. Season to taste, 
and drop from a spoon into a hot, well-buttered 
spider. Turn when cooked on one side and 
cook on the other. 



SPICED PRESSED BEEF 

Take a shin bone of beef and two pounds of 
the round. Crack the bone, put the meat into 
a kettle, cover with cold water, and bring to 
the boil. Add salt and pepper, two table- 
spoonfuls of vinegar, a large onion sliced, and 
cook until the meat falls from the bone. Skim 
out the meat and bone and reduce the liquor 
one half by rapid boiling. Pick the meat into 
small bits, removing every particle of the bone. 
Strain the liquor through coarse muslin, add a 
pinch each of powdered mace, cloves, and all- 
spice, half a teaspoonful of dry mustard, a dash 
of cayenne, and half a teaspoonful of celery 
salt. Boil the liquor and put the meat back 
into it, mixing thoroughly. When thoroughly 
hot, turn into an earthen bowl which has been 
rinsed in cold water, cover, put a weight on the 
cover, and set away to cool. Serve in thin 
slices the next day. 



/Ifteats Suitable foe ILuncbeon 89 

BREADED LIVER WITH SOUR SAUCE 

Fry thin slices of bacon until crisp and put on 
a hot platter. Have ready some thin slices of 
liver which have been parboiled and cooled. 
Dip in beaten egg, then in seasoned crumbs, 
and fry brown in the bacon fat. Lay the slices 
of liver on the bacon. Season the fat remaining 
in the pan with vinegar and tomato catsup or 
with Worcestershire sauce. Pour hot over the 
liver and serve at once. 

LIVER WITH ONION SAUCE 

Dredge thin slices of liver with seasoned flour 
and fry brown in butter or pork fat. Put the 
liver on a warm platter. Fry a cupful of 
chopped onions in the fat remaining in the pan, 
until light brown. Add a tablespoon ful of vine- 
gar and pour the sauce over the liver. 

R^CHAUFF^ OF BEEF 

Use left-over steak or roast and trim off the 
fat. Put into a saucepan one tablespoonful of 
butter and one tablespoonful of flour. When 
the flour is brown, add one cupful of cold water 
in which a teaspoonful of beef extract has been 
dissolved and one teaspoonful eachof Worcester- 
shire sauce and mushroom catsup. Season with 
salt and pepper to taste, then add the slices of 



go BvergOa^ Xuncbeons 

beef and heat thoroughly. Tomato catsup may- 
be used instead of the Worcestershire. 

JBlvIvIED VEAL 

Clean a knuckle of veal, and have the bones 
well broken. Put iuto a saucepan with sufl&- 
cient cold water to cover. Tie in a piece of 
cheese cloth one tablespoonful each of chopped 
onion, carrot, turnip, and celery. Add two 
sprigs of parsley, four cloves, and a blade of 
mace. Put the bag into the pot. Boil gently 
until the meat falls from the bone, then strain 
out the meat, remove the bag of seasoning and 
return the liquor to the saucepan. Season with 
salt, pepper, and the juice of half a lemon. Re- 
duce the liquor to four cupfuls by rapid boiling. 
Separate the meat from the bone and chop it 
fine. Add to the boiling liquor, heat thoroughly, 
and put into an earthen mould which has been 
rinsed out with cold water. Slices of hard- 
boiled egg may alternate with layers of the 
meat. Set aside to harden, and serve cold the 
next day. 

CHICKEN LOAF 

Boil the fowl until the meat falls from the 
bone. Strain, put the liquor again iuto the 
saucepan and reduce by rapid boiling to three 
cupfuls. Add one half package of soaked 
gelatine. Separate the meat of the chicken from 



jflBeats Suitable for Xuncbeon gi 

the bones and shred fine. Rinse an earthen 
mould in cold water, put in the chicken, season 
the liquor, and pour over the chicken. Set it 
away to harden and serve for luncheon the next 
day with mayonnaise dressing. A very good 
imitation of this chicken loaf can be made by 
using the canned chicken juice, canned boned 
chicken and a package of gelatine. 

BEEF COLLOPS 

One tablespoonful of butter, one tablespoon- 
ful of flour, one small onion chopped fine, a 
teaspoonful each of minced parsley and salt, and 
half a teaspoonful of pepper. Put the butter 
and onion in a fryinj::-pan, then add the flour, 
seasoning, and one pound of raw beef cut fine. 
Cook for five minutes, stirring constantly. 
Serve very hot on slices of buttered toast. 

BEEE COIvLOPS— II 

Prepare as above, using two cupfuls of cold 
roast beef cut fine and half a cupful of cold 
water in which a little beef extract has been 
dissolved. Make a sauce, add the meat last, and 
cook only until the meat is heated through. 

BAKED SAUSAGES 

Prick the sausages with a fork, put into a 
saucepan, cover with boiling water, and boil ten 



92 lBxfct^t>si^ Xuncbeons 

minutes. Skim out and riuse in cold water. 
Wipe dr}', roll in beaten egg, then in bread- 
crumbs. Arrange in a pie tin and bake in a hot 
oven fifteen minutes. 

BAKED SAUSAGES WITH RICE 

Cut large pork sausages into thin slices. But- 
ter a baking-dish and fill with cold, boiled rice 
left from breakfast. Moisten the rice with cold 
water in which a little beef extract has been 
dissolved. Spread the sliced sausages over the 
rice and bake in a hot oven until the slices are 
crisp. 

JELLIED PICKLED PIGS' FEET 

Use the pickled pigs' feet which are found at 
market, and clean carefully. Put into a deep 
saucepan, and add celery seed to season. Cover 
with cold water and boil until the meat falls 
from the bone. Skim out the meat and bones, 
strain the liquor through coarse muslin, and re- 
duce by rapid boiling to a cupful. Separate the 
meat from the bones and break into bits. Have 
ready an earthen mould which has been rinsed 
in cold water. Put the meat into the bowl, 
cover with the boiling liquor and set away to 
harden. Serve for luncheon the next day with 
potato salad. 



/IBeata Suitable tor Xuncbeon 93 

QUICK STEW OF BEEF 

Cut cold beef into small pieces, dredge with 
flour, and fry brown in butter. Add suflScient 
chopped onion to season, a small lump of but- 
ter rolled in flour, a little pepper, salt, and 
lemon-juice. Add enough water in which a 
little beef extract has been dissolved, to make a 
gravy. Heat thoroughly and serve. 



KASY WAYS OF COOKING 
VEGETABI^ES 

POTATO OMELET 

Use cold, dry, mashed potato. Beat smooth 
with a fork, turn into a hot omelet pan with a 
little hot butter, spread evenly, and cook slowly 
until brown underneath. Fold as an omelet. 

POTATOES A LA ROYALE 

Two cupfuls of cold, mashed potatoes, half a 
cupful of cream or milk, two tablespoonfuls of 
butter, two eggs, the whites beaten separately, 
and salt and pepper to taste. Beat the potatoes 
until very light, add the milk, butter, season- 
ing, about half of the beaten yolks, then the 
beaten whites. Turn into a buttered baking- 
dish, smooth W'ith a knife and brush with the re- 
maining yolks. Bake until light and brown — 
probably from ten to fifteen minutes. 

POTATO BORDER 

Make a rim of cold, mashed potato on a stone- 
ware platter, leaving a space in the middle. 

94 



Bass Timass of Coo^Ihg IDe^etables 95 

Fill the space in the centre with creamed fish. 
Sprinkle with crumbs and Parmesan cheese, 
dot with butter and brown in the oven. 

ESCALLOPED POTATOES 

Cut cold, boiled potatoes into thin slices. Put 
a layer into a buttered baking-dish, sprinkle 
with salt and pepper, and dredge with a little 
flour. Repeat until the dish is nearly full, then 
add hot milk to cover. Bake until brown in a 
moderate oven. 

BAKED POTATO BALLS 

Two cupfuls of cold, mashed potatoes, sea- 
soned with pepper, salt, minced parsley, and 
butter. Moisten, if necessary, with a little hot 
milk or cream. Beat one egg light, and add a 
part of it to the potato. Shape into smooth 
round balls. Brush with the remainder of the 
egg and bake on a buttered tin until brown. 

POTATO PUFF 

Prepare as above, making the mixture very 
soft with milk. Season the potatoes and add 
the yolks of two eggs well beaten. Beat the 
white to a stiff froth and fold lightly into the 
potato mixture. Butter a shallow baking-dish, 
pile the potato mixture roughly into it, and 



96 Bver^Oas Xuncbeons 

bake in a very hot oven until well puffed and 
brown. 

CRBAMKD POTATOES 

Cut cold, boiled potatoes into dice. Make a 
cream sauce of one tablespoonful of butter, 
two tablespoonfuls of flour, and two cupfuls of 
cold milk. Season to taste and add the po- 
tatoes. Heat through and serve. A little minced 
parsley may be added. 

POTATOES AU GRATIN 

Prepare as above, omitting the parsle}'. 
Spread smoothly in a baking-dish, cover the 
top thickly with crumbs, grated cheese, and dots 
of butter. Brown in a very hot oven. 

POTATOES A LA MAITRE D' HOTEL 

Cut raw potatoes into dice, boil, drain, and 
sprinkle with lemon-juice and chopped parsley. 
Pour over melted butter and serve. 

POTATOES A LA HOLLANDAISE 

Cut cold, boiled potatoes into dice, re-heat in 
a little milk, then drain. Cream one third of 
a cupful of butter, add a tablespoonful of lemon- 
juice, a pinch of salt, a dash of cayenne, and 



lBa0i2 Ma^s ot Cooftfng IDegetables 97 

a little chopped parsley. Put on the potatoes 
and warm in the oven until the butter melts. 

STKWKD potatoe:s 

Cut cold, boiled potatoes into dice and re- 
heat in a little milk, then drain, saving the 
milk. Dredge with flour, add a teaspoonful of 
butter and a cupful of milk. Season, and heat 
over boiling water until the flour is well cooked, 
stirring constantly. 

POTATO MANGIvK 

Cut cold, boiled potatoes into dice, and add 
half as much hard-boiled egg coarsely chopped. 
Season with salt and pepper, add half a cupful 
of hot milk, and heat thoroughly. 

POTATO DICE 

Cut cold, boiled potatoes into dice. Put a 
layer into a buttered baking-dish, sprinkle with 
salt, pepper, minced parsley, and grated onion. 
Dot with bits of butter and repeat. Pour on 
enough milk to fill the dish, and bake twenty 
minutes in a hot oven. 

DUTCH POTATOES 

Pare large potatoes, and cut a tunnel through 
the centre of each one with an apple corer. 
7 



g8 EvergDag Xuncbeons 

Draw a frankfurter sausage through each one, 
place them in the dripping-pan and lay a slice 
of fat salt pork or bacdn on each one. Bake 
until the potatoes are done, basting with hot 
water whenever necessary. 

POTATOES A LA B^CHAMEIy 

Cook together one tablespoonful of butter 
and two tablespoon fuls of flour until the flour 
is brown, add half a cupful of stock, or water 
in which a little beef extract has been dissolved, 
and half a cupful of milk. Season, add cold, 
boiled potatoes cut into dice, and one egg well 
beaten. Heat thoroughly and serve. 

FLORADORA POTATOES 

Take cold, boiled potatoes and put into 
a baking-dish with some meat drippings. 
Sprinkle with salt and pepper and bake in 
the fat, basting often. 

POTATOES A LA NELSON 

Prepare as above, basting with melted but- 
ter instead of meat drippings, and just before 
they are done, sprinkle with grated Parmesan 
cheese. 



leaes 11Clai26 of Cooftlna Vegetables 99 

POTATOES X LA IRWIN 

Cut cold, baked potatoes in half and scoop 
out the pulp. Mix with creamed codfish or 
creamed salmon, return to the skins, sprinkle 
the tops with grated cheese, and put in a hot 
oven until brown. 

POTATO CROQUETTES 

Take two cupfuls of cold, mashed potatoes, 
add the yolks of two eggs well beaten, a table- 
spoonful of grated onion, two tablespoonfuls of 
cream, a pinch of salt, a dash of pepper, a tea- 
spoonful of minced parsle}-, and a heaping tea- 
spoonful of butter. Cook until the mixture 
leaves the sides of the pan. When cool enough 
to handle, shape into croquettes, dip in beaten 
egg, then in crumbs, and fry in deep fat. 

POTATO BOUIvETTES 

Prepare as above, omitting the parsley. Sea- 
son with powdered sweet marjoram, and a dash 
of curry powder. Shape into balls, dip into 
egg and crumbs, and fry in deep fat. 

BREADED POTATOES 

Take small cold, boiled potatoes, dip into 
beaten egg, then into seasoned crumbs, and fry 
brown in deep fat. 



100 BvergDaig Xuncbcons 

FRENCH FRIED POTATOES 

Pare the potatoes and cut them lengthwise 
into eighths. Soak ten minutes in cold water. 
Drain, wipe dry, put into a wire basket, and fry 
in deep fat. 

IvYONNAISE POTATOES 

Chop a large onion very fine. Fry brown in 
butter. Add cold, boiled potatoes cut into dice 
and fry until brown and crisp. Season with 
salt and pepper and add a little minced parsley 
if desired. 

SARATOGA CHIPS 

Slice raw potatoes very thin on a vegetable 
slicer and rinse very thoroughly in cold water to 
remove superfluous starch. Drain, wipe dry on 
a cloth, and fry in a wire basket in deep fat. 

JULIENNE POTATOES 

Cut large potatoes into thin slices lengthwise. 
Cut into long straws, rinse in cold water, drain, 
wipe dry, and fry in a wire basket in deep fat. 

POTATO MACARONI 

Cut cold, boiled potatoes into straws. Ar- 
range in a shallow baking-dish, cover with 



Basis Mags ot docking IDcgetables loi 

cream sauce, sprinkle with grated cheese, and 
put into a hot oven until the cheese is melted. 

PARISIAN POTATOES 

Cut raw potatoes into balls with a French 
vegetable cutter. Boil three minutes, drain, and 
fry in deep fat. 

POTATO CAKES 

Beat cold, mashed potatoes with a little milk 
until soft, then add an unbeaten egg and beat 
thoroughly. Form into little flat cakes, dredge 
with flour, and fry in butter or drippings. 

POTATO LOAF 

Butter an oblong tin mould and sprinkle the 
sides and bottom thickly with fine bread-crumbs. 
Line the mould with cold, mashed potatoes, an 
inch or more in thickness. Fill the centre with 
creamed fish, cover the top with more mashed 
potatoes, and bake until the top is quite hard. 
Turn out on a platter. 

POTATOES X LA FRANQAISE 

Prepare creamed potatoes according to direc- 
tions previously given. Butter a baking-dish, 
put in a layer of the creamed potatoes and 



102 Brer^Dag Xuncbeons 

sprinkle with crumbs and grated cheese. Re- 
peat until the dish is full, having crumbs and 
cheese on top. Dot with butter and bake until 
brown. 

FRIED POTATOES X LA WALDORF 

Slice cold, boiled potatoes. Put a little olive- 
oil into a deep frying-pan, and when very hot 
put in the^potatoes. Cover, and cook until the 
potatoes are golden brown, turning once. Drain, 
put into a vegetable dish, and sprinkle with salt, 
pepper, and lemon-juice. 

GLAZED POTATOES 

Take cold, boiled potatoes, roll them in the 
well-beaten yolks of two eggs, and put in the 
oven to brown. 

PRINCESS POTATOES 

Pack cold, mashed potatoes solidly into a 
small buttered pan. Turn out and cut into 
strips, dip into melted butter, then into beaten 
egg, and put in the oven to brown. 

POTATO SALAD— I 

Boil eight potatoes in their skins, putting 
them on in cold, salted water, and bringing 



Hasg TMa^sQ of Cooftlng XDcQctablcs 103 

them slowly to the boil. Cook until they can 
be easily pierced with a fork. Peel and cut into 
dice while hot. Add three tablespoonfuls of 
grated onion and a tablespoon ful or more of 
chopped parsley. Make a French dressing 
of oil and tarragon vinegar, in the proportion of 
three parts of oil to one of vinegar, season with 
salt and paprika. Pour a liberal quantity over 
the potatoes, mix thoroughly, and set the bowl 
on ice until serving time. This salad is better 
if made the day before it is to be used. 

POTATO SALAD— II 

Prepare as above, adding half a cupful or 
more of cucumber dice to the salad just before 
serving. The cucumbers will wilt if allowed to 
stand in French dressing. 

POTATO SALAD— III 

Prepare as above, adding half a cupful or 
more of finely cut celery in place of the cu- 
cumber. 

POTATO SALAD— IV 

Prepare potatoes, onion, and parsley accord- 
ing to directions given for Potato Salad — I. Cut 
a cupful of raw bacon into dice, fry until crisp, 
drain off the fat and add the bacon to the salad. 



I04 JBvct^^a^ !iLuncbeons 

Measure the fat, and add one third as much 
cider vinegar. Season with pepper and salt to 
suit, and pour over the salad. 

POTATO SALAD— V 

Prepare the potatoes without the onion, using 
a little more parsley. Take three quarters of a 
cupful of sour cream, fill the cup with vinegar, 
and mix thoroughly. Season with salt, celery 
salt, and paprika, and pour over the potatoes 
just before serving. 

POTATO SALAD— VI 

Prepare the potatoes aud onion according to 
directions given above, omitting the parsley. 
Make a dressing of one cupful of sugar, one 
half cupful of cream, one half cupful of vinegar, 
two tablespoonfuls of olive-oil, and the yolks of 
two eggs well beaten. Season with salt and 
pepper to suit, and cook in a double boiler until 
thick. Pour over the potatoes while hot, and 
let cool. This is a Swedish recipe and well 
worth trying. 

POTATO SALAD— VII 

Cut hot, boiled potatoes into dice. Make a 
dressing of one half tablespoonful of salt, one 



jBae^ Win^6 of Cooking IDegetables 105 

half tablespoonful of mustard, three fourths of 
a tablespoonful of sugar, one egg slightly 
beaten, two and one half tablespoon fuls of 
melted butter, three fourths cupful of cream, 
and one fourth cupful of vinegar. Cook over 
boiling water until thick, adding the vinegar 
very slowly. Strain over the hot potatoes and 
set away to cool. 

SUGARED BEETS 

Cut cold, boiled beets in thin slices, season 
with butter, pepper, salt, and sugar. Set into a 
baking-dish, and put for a few moments in a 
very hot oven. 

CREAMED BEETS 

Cut cold, boiled beets into dice and put into a 
cream sauce, using enough of the beet-juice to 
color the sauce a delicate pink. Garnish with 
hard-boiled eggs and minced parsley. 

CREAMED IvIMA BEANS 

Soak a cupful of dried lima beans over night, 
drain, and cook in boiling salted water until 
soft. Drain, add three quarters of a cupful of 
cream or rich milk, season with butter, pepper, 
and salt, re-heat and serve. 



io6 JEvcrgOag Xuncbeons 

COIvD SIvAW 

Mix a teaspoonful each of salt and mustard 
with two teaspoonfuls each of flour and pow- 
dered sugar. Add a dash of red pepper, a tea- 
spoonful of melted butter, the yolk of an egg 
well beaten, one third of a cupful of boiling 
vinegar, and half a cupful of thick cream. Cook 
until thick and add the cream after taking from 
the fire. Cut the heart of the cabbage very 
fine, put into a vegetable dish and pour the cold 
dressing over it. 

HOT SLAW 

Beat the yolks of two eggs with two table- 
spoonfuls of cold water, a tablespoonful of but- 
ter, melted, a pinch of salt, and a quarter of a 
cupful of hot vinegar. Cook the dressing over 
boiling water until thick and heat the shredded 
cabbage in it. Serve hot. 

STUKFED CABBAGE 

Cut out the stalk end of a large head of cab- 
bage, leaving a hollow shell. Tie the cabbage 
in mosquito netting and boil carefully until 
tender. Make a stuffing of seasoned crumbs 
and any cold, cooked meat. Fill the drained 
cabbage with the stuffing, sprinkle with crumbs 
and grated cheese, dot with butter, and bake in 
a quick oven until brown. 



JEae^ "QCla^s of Cooftincj ItJcgetablee 107 

CREAMED CABBAGE 

Cut the cabbage fine and boil tender with a 
chopped oniou, changing the water frequently. 
When done re-heat in a cream sauce. 

ESCALLOPED CABBAGE 

Fill a buttered baking-dish with alternate 
layers of creamed cabbage and seasoned crumbs. 
Have crumbs on top. Dot with butter, sprinkle 
thickly with grated cheese, and brown in a 
very hot oven. 

FRIED CABBAGE 

Chop cold, boiled cabbage and press out all 
possible moisture. Season with melted butter, 
pepper, salt, and three or four tablespoon fuls of 
milk. Add two well-beaten eggs and cook in a 
buttered frying-pan until smoking hot, stirring 
constantly, then cease stirring long enough for 
it to brown on the bottom. Turn out on a 
platter and garnish with hard-boiled eggs. 

CREAMED CELERY 

Use the tough, outer stalks and roots. Scrape 
clean, cook until soft in boiling water, drain, 
and re-heat in a cream sauce. 



io8 BvergDas Xuncbeons 

KSCAIvLOPED CEIvERY 

Prepare according to directions given for 
creamed celery. Put into a baking-dish, cover 
with crumbs and grated cheese, dot with butter, 
and bake until brown. Individual dishes may 
be used. 

CREAMED CELERY IN CHEESE SHELIv 

Prepare the creamed celery according to 
directions previously given and add to it a cup- 
ful or more of parboiled oysters. Turn into 
the shell of an Edam or pineapple cheese, 
cover with crumbs, butter, and grated cheese, 
and brown in a very hot oven. Serve on a 
fringed napkin. The oyster liquor may be used 
as part of the liquid in the cream sauce. Spa- 
ghetti or macaroni, mixed with grated cheese 
and tomato sauce, may be served in the cheese 
shell. 

CURRY OE VEGETABLES 

One small onion, one small, sour apple, one 
cupful each of carrot, turnip, and celery cut 
fine. Make a rich cream sauce, seasoning with 
salt, pepper, and curry powder. Boil each 
vegetable separately, drain, and add to the 
sauce. 



lEasg TIDla^s ot CooFilng Vegetables 109 

BUTTERED CARROTS 

Season cold, cooked carrots with salt, pepper, 
butter, and sugar, and re-heat. 

CARROTS AND PEAS 

Cut carrots into dice. Cook until soft in 
boiling water, drain, add twice the quantity of 
peas. Season with salt, pepper, butter, a 
sprinkle of sugar, and re-heat. 

ESCAIvIvOPED ONIONS 

Cut cold, boiled onions fine and reheat in a 
cream sauce. Put in a baking-dish in layers, 
with seasoned crumbs and dots of butter be- 
tween. Have the last layer crumbs, butter, and 
a bit of grated cheese. Bake until brown. 

FRIED ONIONS 

Slice and fry in a skillet with plenty of hot 
lard, stirring constantly until the onions are 
brown. Sprinkle with salt after taking from the 
fire. Fried onions are served with broiled beef 
steak or Hamburg steak. 

CREAMED PARSNIPS 

Cut cold, boiled parsnips into dice, and re- 
heat in a cream sauce. 



no BPcrgDaig Xuncbeona 

ESCALLOPBD PARSNIPS 

Prepare as above. Put into a baking-dish in 
layers, with crumbs, parsley, and grated cheese 
in between, having crumbs, cheese, and butter 
on top. Bake until brown. 

BAKED PARSNIPS 

Put cold, boiled parsnips into a pan with salt, 
pepper, and meat drippings, and bake until 
brown, basting when required. 

FRIED PARSNIPS 

Slice cold, boiled parsnips lengthwise, season 
with salt and pepper, dredge with flour, and 
fry in butter until brown. 

BREADED PARSNIPS 

Prepare as above. Dip the slices in crumbs, 
then in beaten egg, then in crumbs again, and 
fry in deep fat. 

PARSNIP FRITTERS 

Mash cold, boiled parsnips, season with salt, 
pepper, and melted butter. Make into small, 
flat cakes, dredge with flour and fry brown in 
butter. 



Bas^ Timass of Cooftina IDegetables m 

STUFFED PEPPERS 

Parboil shapely, green peppers, cut off the 
stem end, and scoop out the pulp and seeds. 
Fill the shells with seasoned crumbs and any 
remnants of cold meats or vegetables. Bake 
until done, basting with melted butter when 
necessary. Serve on toast. 

ESCALLOPED TOMATOES 

Slice onions, boil until tender, drain, and set 
aside. Put a can of tomatoes through a sieve 
fine enough to keep back the seeds. Put a layer 
of the pulp in a baking-dish, adding bits of 
stale bread as needed to take up the extra juice, 
then add a layer of onions, and a layer of Ameri- 
can cheese cut in thin slices. Repeat until the 
dish is full, having crumbs, butter, and cheese 
on top. Bake until brown. 

ASPARAGUS ON TOAST 

Trim off the hard woody ends of the stalks, 
tie in bundles, six or seven stalks to a bundle, 
and drop into boiling, salted water. Boil rapidly, 
uncovered, until tender, drain, and serve on 
long slices of toast with melted butter. As- 
paragus will keep its color if a small bit of 
baking soda is added to the water in which it is 
boiled. 



112 Bver^Da^ Xuncbeons 

ASPARAGUS CROUSTADES 

Use stale rolls. Carefully scrape out the 
crumb, leaving only a shell. Rub the outside 
and inside of the shells with melted butter and 
set in a very hot oven to brown. Cut the as- 
paragus into bits, and boil in plenty of salted 
water as usual. Make a cream sauce and add 
the yolks of two eggs, well beaten, just as the 
sauce is taken from the stove. Season with 
salt, pepper, and a bit of grated nutmeg, add 
the drained asparagus, fill the shells, and serve 
at once upon a napkin. A bit of grated cheese 
may be sprinkled over the top. 

CRKAMKD ASPARAGUS 

Cut the asparagus into half-inch lengths, and 
boil as usual. Make a plain cream sauce, sea- 
son with salt and paprika, add the asparagus, 
and serve on buttered toast. 

BSCALIvOPED ASPARAGUS 

Prepare creamed asparagus according to di- 
rections given above. Arrange in a baking-dish 
with alternate layers of crumbs, seasoned with 
salt, pepper, and grated cheese. Repeat until 
the dish is full, haviug crumbs and cheese on 
top. Dot with butter and bake until brown. 



Bass TljQlass of Coofeing IDcgetablcs 113 

ASPARAGUS A LA POMPADOUR 

Cook cut asparagus until tender, and drain. 
Make a sauce of three egg yolks, well beaten, 
three tablespoonfuls of melted butter, and two 
tablespoonfuls of vinegar. Cook the sauce over 
boiling water until it thickens, season with salt 
and pepper, pour over the drained asparagus, 
and serve on buttered toast. 

ASPARAGUS A L' ESPAGNOLK 

Cut the asparagus into inch lengths, and cook 
in boiling, salted water, adding the tips when 
the remainder is partly done. Drain the as- 
paragus and put into a serving-dish. To the 
water in which it was cooked add the juice of a 
lemon, and poach three or four eggs in it. Lift 
out the eggs, and place carefully upon the as- 
paragus. Make a French dressing, using three 
tablespoonfuls of oil to one of tarragon vinegar. 
Season with salt and pepper, and add a tea- 
spoonful each of parsley, capers, and cucumber 
pickles, minced very fine. Pour over the eggs, 
and serve at once. 

CREAMED ASPARAGUS WITH EGGS 

Prepare creamed asparagus according to di- 
rections given above. Spread thinly on but- 
tered toast, and put a poached egg on each slice. 



114 Bvers^a^ Xuncbeons 

ASPARAGUS FRITTERS 

Make a fritter batter of egg, flour, and milk, 
adding salt and pepper, and a little baking pow- 
der. Add the cooked and cut asparagus to the 
batter. The batter must be just stiff enough to 
drop easily from the tip of a spoon. Fry in 
deep fat, drain on brown paper, and serve with 
any preferred sauce. 

KSCALLOPED LIMA BEANS 

Butter a baking-dish, and fill it with cold, 
creamed lima beans. Sprinkle with seasoned 
crumbs and grated cheese, dot with butter, and 
bake brown in a quick oven. 

STRING BEANS 

Use either the green or yellow variety, and 
string carefully. They may be cooked whole 
or cut into lengths as preferred. Boil in salted 
water until tender, drain, and serve on toast 
with melted butter. 

STRING BEAN CROUSTADES 

Prepare according to directions given for as- 
paragus croustades. 

CREAMED STRING BEANS 

Prepare according to directions given for 
creamed asparagus. 



I6a0s ma^6 of Cooftfng IDeaetables 115 

ESCALI^OPED BKANS 

Prepare according to directions given for es- 
calloped asparagus. 

STRING BEANS A lyA POMPADOUR 

Prepare according to directions given for as- 
paragus a la pompadour. 

CREAMED CAUIvIFIyOWER 

Make a cream sauce, according to directions 
given above, and add to it a cupful of cold, 
cooked cauliflower. Heat thoroughly and 
serve. 

ESCAIvLOPED CAULIFIvOWER 

Prepare creamed cauliflower according to di- 
rections given above. Put a layer of the vege- 
table in a baking-dish, sprinkle with crumbs, 
dots of butter, and minced parsley-. Add another 
layer of the vegetable, and repeat until the dish 
is full, having crumbs and butter on top. Bake 
until brown. 

CAULIFLOWER IN CHEESE CASE 

Prepare creamed cauliflower, and bake in the 
shell of an Edam or pineapple cheese. Cover 
the top with crumbs and butter. 



ii6 EvergDag Uuncbeons 

BOILED CORN 

Remove husks and silk, and cook from ten to 
twenty minutes in boiling, salted water, uncov- 
ered. Corn which comes from a city market is 
better if the husk is turned back and the corn 
sprinkled with sugar. Tie the husk on closely 
■with a bit of twine, and steam. 

SUCCOTASH 

Cut hot, boiled corn from the cob, add an 
equal quantity of cooked lima beans, season 
with butter, pepper, and salt, re-heat, and serve. 

CREAMED SUCCOTASH 

Prepare as above, heating the vegetables in a 
cream sauce. Succotash, cooked according to 
the recipe for escalloped cauliflower, acceptably 
takes the place of meat. 

CORN OYSTERS 

Grate raw corn from the cob, using a coarse 
grater, or, score the kernels deeply with a sharp 
knife, cutting down the cob, and press out the 
pulp with the back of a knife. To every cup- 
ful of the pulp add one beaten egg, a quarter of 
a cupful of sifted flour; and season highly with 
salt and pepper. Drop by spoonfuls into deep 
fat, or cook on a griddle like pancakes. 



lEasg IKIlass of CooMng Vegetables n? 

SOUTHERN CORN PUDDING 

To two cupfuls of grated corn add two eggs, 
slightly beaten, a teaspoonful of salt, a dash of 
red pepper, one and one half tablespoonfuls of 
melted butter, and two cupfuls of scalded milk. 
Turn into a buttered pudding-dish, and bake in 
a slow oven until firm. 

CREAMED CORN 

Add corn pulp to a well-seasoned cream sauce, 
and cook until the corn is done. Serve on 
buttered toast. 

CREAMED CORN WITH EGGS 

Prepare as above and put a poached egg on 
each slice of toast. 

ESCAIvLOPED CORN 

Prepare according to directions given for 
escalloped cauliflower. 

CORN SCRAMBIvE 

Use one cupful of cold creamed corn. Beat 
six eggs slightly with pepper, salt, and two ta- 
blespoonfuls of cold water. Add the corn, and 
cook over a slow fire until thick, stirring con- 
stantly. Serve on buttered toast. 



ii8 jBversDag ILuncbeona 

CORN CUSTARD 

To one cupful of corn pulp add four eggs, 
slightly beaten, half a teaspoonful of salt, a dash 
of paprika, a grating of onion, and one and one 
fourth cupfuls of milk. Bake in buttered cups 
in hot water until firm, then turn from the 
moulds and pour over a cream sauce. Serve 
with broiled tomatoes. 

CORN CROQUETTES 

Two cupfuls of corn pulp and one cupful of 
milk, cooked until done, in a double boiler. 
Add one tablespoonful of butter, one of grated 
cheese, salt and pepper to taste, and one egg, 
well beaten. Turn into a buttered pan and set 
aside to cool. When cold cut into strips, dip 
in egg and crumbs, and fry in deep fat. If it is 
not stiff enough to cut, add finely sifted cracker- 
crumbs and shape with the fingers. 

BAKED CORN 

Two cupfuls of corn cut from the cob, one 
egg, salt and pepper to taste, two tablespoon- 
fuls of melted butter, and one cupful of milk. 
Mix well, put into a buttered baking-dish, 
sprinkle with crumbs, grated cheese, and dots 
of butter. Bake until brown. 



JBasB Wia^e ot Cooking Vegetables 119 

CORN FRITTERS 

Three eggs well beaten, two cupfuls of milk, 
one and one half cupfuls of flour, a teaspoonful 
of baking powder and one teaspoonful of salt. 
Stir into the batter two cupfuls of cold, cooked 
corn, cut fine, and drop into deep fat from the 
tip of a spoon ; drain on brown paper. Corn 
fritters are usually served with fried chicken. 

CORN AND TOMATOES 

One cupful of corn pulp, and one cupful of 
tomatoes, sliced and peeled. Season with 
salt, pepper, a teaspoonful of sugar, and a 
tablespoonful of butter. Boil until done. If 
preferred, the corn and tomatoes can be es- 
calloped after cooking, and served in a bak- 
ing-dish with crumbs, butter, and grated cheese 
on top, or in a cheese shell. 

FRIED CORN 

Cut the grains from the cob and fry brown in 
a little butter, stirring often. Season with salt, 
pepper, and cream. Cold, cooked corn may be 
used. 

FRIED CUCUMBERS 

Cucumbers which are too old and seedy to be 
eaten raw, are acceptable when cooked. Pare 



I20 jEvergDa^ Xuncbeons 

the cucumbers, cut lengthwise into half-inch 
slices, and wipe dry with a cloth. Sprinkle with 
salt and pepper, dredge with flour, and fry a 
delicate brown. 

CUCUMBER FRITTERS 

Cut the vegetable into dice, boil until tender, 
drain, follow directions given for asparagus 
fritters. 

BAKED CUCUMBERS 

Select large seedy cucumbers, pare, and boil 
slowly until tender. Cut in halves lengthwise, 
scoop out the pulp, mix it with crumbs, grated 
onion, pepper, salt, and the white of an egg, 
beaten to a stiff froth. Fill the shells, rub with 
melted butter, sprinkle with crumbs, and bake 
until brown. Chopped nuts may be added to 
the stuffing. 

MASHED CUCUMBERS 

Cut the cucumbers into dice, boil until ten- 
der, drain, mash, using a colander or fruit-press, 
season with butter, pepper, and salt, and serve 
at once. 

CUCUMBERS ON TOAST 

Peel and cut two or three large cucumbers 
into slices one fourth of an inch thick. Cover 



BasB Mass of Cooking IDegetables 121 

with boiling water and stew gently until ten- 
der but not broken. Make a well-seasoned 
cream sauce, put the drained cucumbers into it, 
heat through, and pour over buttered toast. 

WILTED CUCUMBERS WITH SOUR 
CREAM 

Slice the cucumbers and put into salted water 
until wilted. Rinse in fresh, cold water, and 
dry on a cloth. Season with salt and pepper, 
and serve with thick sour cream poured over 
them. 

FRIED EGG PLANT 

Pare and cut in thin slices. Pile the slices on 
a stoneware plate, and sprinkle each slice with 
salt. Cover with another stoneware plate, and 
put a flatiron on top. Let stand one hour. Re- 
move the weight, rinse each slice in cold water, 
wipe dry, dip in beaten egg, then in seasoned 
crumbs, and fry until brown. 

EGG PLANT FRITTERS 

Prepare as above, dip the slices in fritter bat- 
ter, and fry in deep fat. 

STUFFED EGG PLANT 

Cut a large egg plant in two and scoop out 
the pulp, leaving the shell half an inch thick 



122 BvergOag Huncbcons 

Cut the pulp fine and add an equal quantity of 
crumbs. Season with salt, pepper, and a little 
sugar. Cook in a frying-pan, using enough 
butter to keep from burning, for about ten 
minutes. Fill the shell with the cooked mix- 
ture, dot with butter, sprinkle with crumbs, and 
bake until brown. 

EGG PLANT A L' ALLEMANDE 

Prepare fried egg plant according to directions 
given above, and make a well-seasoned cream 
sauce. Put a layer of sauce in the baking-dish, 
then a layer of fried egg plant, sprinkle thickly 
with grated cheese, add sauce, then egg plant, 
and so on until the dish is full, having crumbs, 
butter, and grated cheese on top. Use rather 
more sauce than seems necessary. In foreign 
restaurants this is cooked in a brown or blue 
earthen dish resembling a bean-pot, and the pot 
is placed, smoking hot, on a platter covered 
with a fringed napkin. Cold, fried egg plant 
may be used, but it is not so good. 

EGG PLANT STUFFED WITH NUTS 

Boil the whole plant until it is tender. Cut a 
slice off the top, scoop out the pulp, chop fine, 
add a cupful of chopped hickory nuts, a table- 
spoonful of bread crumbs, salt and pepper to 
taste, and two eggs, well beaten. Mix thor- 
oughly, fill the shell, and bake until brown. 



J6a0B Wia^B of Cooktna IDeaetables 123 

BROIIvED MUSHROOMS 

Clean carefully and cut off the stalk. Rub 
with soft butter, broil over a clear fire, and 
serve on buttered toast. 

FRIED MUSHROOMS 

Use large, firm mushrooms. Trim and clean, 
and fry in melted butter. Mushrooms may be 
dipped in melted butter, and then in crumbs 
before frying. 

GREEN PEAS 

Cook in an uncovered saucepan in boiling, 
salted water, drain, and serve with melted but- 
ter, pepper, and salt. Green peas will keep 
their color better if a tiny bit of baking soda is 
added to the water in which they are boiled. 
In boiling peas, the English add a sprig of 
spearmint, which is removed when the peas 
are done. Older peas require a little sugar. 

SALSIFY 

Scrape, cut into inch lengths, and throw into 
cold, acidulated water to prevent discoloration. 
Boil until tender, drain, and put into a cream 
sauce. Escalloped salsify, salsify fritters, fried 
salsify and salsify in cheese shell, are prepared 
according to directions previously given. 



124 BvergOais Xuncbeons 

SUMMER SQUASH 

Boil until tender, peel, and mash. Season 
with salt, pepper, and melted butter, 

STUFFED SUMMER SQUASH 

Boil until tender, cut off the top, scoop out 
the inside, mix with seasoned crumbs, chopped 
onion, and grated cheese. Fill the shell, dot 
with butter, sprinkle with crumbs, and bake 
until brown. 

FRIED SUMMER SQUASH 

Cut cold, boiled summer squash into cubes. 
Season with salt and pepper, dip in egg and 
crumbs, and fry in deep fat. 

SPINACH WITH POACHED EGG 

Re-heat cold, cooked spinach, and spread on 
buttered toast. Put a poached egg on each 
slice. Or, fill buttered individual baking-dishes 
two thirds full of cold, cooked spinach, break a 
fresh egg into each, and bake in a hot oven 
until the egg is set. The spinach may be re- 
heated in a cream sauce. 

BROIIvED TOMATOES 

Cut in slices, rub with butter and salt, and 
broil in a wire broiler over clear coals. 



Bass TRUai^s of CooWng IDegetaMes 125 
FRIEND TOMATOES 

Cut in slices, dip in egg and crumbs, and fry 
in deep fat. Small tomatoes ma}^ be peeled, 
dipped into egg and crumbs, and fried whole. 

STUFFED BAKED TOMATOES 

Select large, smooth tomatoes, but do not 
peel. Cut a thin slice from the blossom end 
and scoop out the pulp with a spoon. Mix the 
pulp with crumbs seasoned with grated onion, 
salt, and pepper, and bind with a raw egg. Fill 
the shells and bake until tender in a pan con- 
taining a little hot water. Bits of chicken, left- 
over meat, fish, or vegetables, chopped nuts, or 
simply crumbs, with a little seasoning of butter 
and onion, or cheese, may be used in stufiSng for 
tomatoes or green peppers. 

SURPRISE TOMATOES 

Select small, smooth tomatoes, cut a slice from 
the blossom end, and scoop out the pulp. Break 
a fresh egg into each tomato, sprinkle with 
crumbs and butter, replace the lid, and bake 
until tender in a pan containing a little hot 
water. 



126 Bveri^Da^ Xuncbcong 

TOMATOES X L' ITALIBNNK 

Mince a bean of garlic, a green pepper, and 
an onion. Fry brown in olive-oil. Add a can 
of tomatoes, and season highly with salt and 
pepper. Add a heaping teaspoonful of beef ex- 
tract. Cook slowly until the mixture is a thick 
paste. Spread on slices of buttered toast, and 
put a poached egg on each slice. 



KGGS AND OMKI.ETS 

POACHED EGGS 

Use a skillet, or muffin rings placed in a pan 
of water, not too deep. The water should barely 
cover the eggs. Bring the water to the boiling 
point, drop in the eggs carefully, one at a time, 
and remove from the fire immediately. Cover 
the pan and let stand until cooked. Ateaspoonful 
of lemon-juice or vinegar in the water will keep 
the whites firm and preserve the shape of the 
egg. Serve on thin slices of buttered toast. 

SCRAMBLED EGGS 

Put two heaping tablespoon fuls of butter into 
a frying-pan. When it sizzles, break into it 
quickly six fresh eggs, and mix thoroughly with 
a silver spoon for two minutes without stopping. 
Season with salt and pepper, and a slight grating 
of nutmeg, if desired. Scrambled eggs should 
be thick and creamy. 

SCRAMBLED EGGS— II 

Beat the eggs thoroughly, add one teaspoon- 
ful of cold water or milk for each egg and beat 
again. Cook as above. 

127 



128 Bvcr^Dai? Xuncbeons 

SCRAMBLED EGGS WITH ASPARAGUS 
TIPS 

Have one cupful of cold, cooked asparagus 
tips ready. Add to six eggs, well beaten, and 
cook as above. 

SCRAMBLED EGGS WITH DRIED BEEF 

Soak one cupful of minced dried beef in 
boiling water for five minutes. Put it into 
melted butter, stir over the fire until the butter 
sizzles, then pour over six or seven well-beaten 
eggs. Stir until the eggs are smooth and 
creamy. 

FRIED EGGS 

Put three tablespoon fuls of butter into a hot 
frying-pan. When it sizzles, slip in the broken 
eggs carefully, one at a time. Tip the pan and 
baste with melted butter while cooking. If 
wanted crisp on both sides, turn the eggs over 
when the underside is done. Wet in cold water 
the saucer on which an egg is broken and the 
egg will not stick to it, but will slip easily into 
the pan. Olive-oil may be used instead of but- 
ter, but the pan must be covered during the 
cooking, as the oil spatters. 



JSddd anD Omelets 129 

FRIBD EGGS WITH BLACK BUTTER 

Fry eggs as above, using butter or oil. When 
done, skim out, add more butter or oil to that 
in the pan, season with salt, pepper, vinegar, or 
lemon-juice, and let brown. When the butter 
is brown, pour it over the fried eggs, and serve. 

CREAMED EGGS 

Make a cream sauce, using one tablespoonful 
of butter, two of flour, two cupfuls of milk, and 
pepper and salt to season. When the sauce is 
thick and creamy, add hard-boiled eggs, coarsely 
chopped, and serve at once on toast. Sprinkle 
with minced parsley. 

EGGS X LA TRIPE 

Fry two sliced onions in butter, but do not 
brown. Stir in one cupful of milk or cream, 
and enough flour to thicken, rub smooth in a 
little of the cream or milk. Season with salt, 
white pepper, and a bit of grated nutmeg. Stir 
until thick, then add eight hard-boiled eggs, 
sliced crosswise. Heat thoroughly and serve. 

EGGS AU MIROIR 

Butter a stone platter that will stand the heat 
of the oven. Break into it carefully enough 
9 



I30 iBvct^^a^ Xuiicbeoti0 

fresh eggs to cover it, taking care not to break 
the yolks. Place in the oven until the eggs are 
set. Sprinkle with salt and pepper and minced 
parsley, and serve at once. 

CREAMED CELERY WITH POACHED 
EGGS 

Prepare creamed celery according to direc- 
tions given in the previous chapter. Spread on 
buttered toast, and put a poached egg on each 
slice. 

CHICKEN LIVER SCRAMBLE 

Use one cupful of chopped, cooked chicken 
livers and six or seven well-beaten eggs. Pre- 
pare like other scrambles. 

CHEESE SCRAMBLE 

One half cupful of grated American cheese 
and six well-beaten eggs. Mix the cheese with 
the eggs before cooking. 

EGGS A LA PAYSANNE 

Put one half cupful of cream or rich milk 
into a baking-dish, break into it six fresh eggs, 
and place in a hot oven until the eggs are set. 
Sprinkle with salt and pepper, minced parsley, 
and sweet green pepper. 



JBQQ6 anD ©melets 131 

EGGS X L'AURORE 

Make the cream sauce and add it to the 
shredded whites of six or eight hard-boiled 
eggs. Spread on buttered toast, and rub the 
yolks through a sieve, vSprinkling each slice of 
toast with the powdered yolk. 

OYSTER SCRAMBLE 

One cupful of oysters, cut fine. Pour boiling 
water over, drain on a fine sieve, and add six or 
seven well-beaten eggs. Prepare like other 
scrambles. 

MUSHROOM SCRAMBLE 

One cupful of cooked mushrooms, cut fine, 
and six or eight well-beaten eggs. Serve on 
toast. 

LOBSTER SCRAMBLE 

One cupful of cold, cooked lobster, six or 
eight well-beaten eggs. Mix before putting 
into the hot butter. 

TOMATO SCRAMBLE 

One cupful of stewed and strained tomato, or 
of fresh tomatoes peeled and rubbed through a 
sieve, six or eight well-beaten eggs. Mix be- 
fore putting into the hot butter. 



132 BvergOai^ Xuncbeons 

GREEN PEA SCRAMBLE 

One cupful of cold, cooked green peas, six or 
seven well-beaten eggs. Mix before beginning 
to cook. 

HAM SCRAMBIvE 

One cupful of cold, boiled ham, minced, 
mixed with eight well-beaten eggs. Season 
with a little grated onion. 

BACON SCRAMBLE 

Fry one cupful of shredded bacon until par- 
tially cooked, drain off part of the fat, add six 
or seven well-beaten eggs, and finish cooking, 
stirring constantly. A little grated onion may 
be added with the eggs. 

CRAB SCRAMBLE 

One cupful of cooked, shredded crab meat, six 
or seven well-beaten eggs. Shredded green 
peppers may be added. The canned crab meat 
is nearly as good as the fresh. 

SHRIMP SCRAMBLE 

One cupful of finely cut, cooked shrimps, six 
or seven well-beaten eggs. Green peppers may 
be added. Canned shrimps may be used. 



1BQQ6 anD ©melets 133 

KIDNEY SCRAMBLE 

One cupful of cold, cooked kidneys, cut fine, 
and six or seven well-beaten eggs. Prepare 
like other scrambles. 

SAUSAGE SCRAMBLE 

One cupful of cooked sausages, finely minced, 
mixed with six or seven well-beaten eggs before 
cooking. Or, use uncooked sausages and pre- 
pare like bacon scramble. 

SARDINE SCRAMBLE 

Add the juice of half a lemon to one cupful of 
finely cut sardines. Use the oil from the can 
instead of butter. Beat six or seven eggs 
thoroughly and mix with the sardines before 
cooking. 

TONGUE SCRAMBLE 

One cupful of finely minced, cooked tongue, 
six or eight well-beaten eggs. Season with 
grated onion, shredded green pepper, or minced 
parsley. 

EGGS WITH FINE HERBS 

Use a heaping tablespoonful of minced pars- 
ley, chives, and tarragon, to eight well-beaten 
eggs, mixing before putting into the hot butter. 



134 Evers^a^ Xuncbeons 

MEXICAN EGGS 

Split three sweet green peppers lengthwise, 
and take out the seeds. Fry two minutes in 
very hot butter. Fry six very thin slices of 
ham and place on slices of toast, lay the pep- 
pers over the ham, and put a fried or poached 
egg on each slice. 

EGGS IN CRUSTS 

Cut stale bread into slices an inch thick. 
Scoop out the centres of each slice and remove 
the crust. Rub with butter, drop an egg into 
each cavity, and put in a hot oven until the 
eggs are set. 

BAKED EGGS WITH CHEESE 

Make toast and hollow the slices slightly in 
the centre. Mix grated cheese to a paste with 
milk, and spread over the toast. Arrange on a 
stoneware platter or in a baking-dish, break an 
egg over each slice, sprinkle with more cheese, 
and place in a hot oven until the eggs are set. 

BAKED EGGS WITH HAM 

Make the cream sauce and add to it one cup- 
ful of cold, cooked ham, finely minced. Butter 
custard cups, break an egg into each, and stand 



ISqqs an& Qmclete 135 

in a pan of hot water in the oven until the eggs 
are firm. Spread the minced ham on a platter 
or on slices of toast, and turn the eggs onto it. 
Sprinkle with salt, pepper, and minced parsley. 

CODDIvBD EGGS 

Allow four tablespoonfuls of milk for each 
egg. Beat together thoroughly, cook in a double 
boiler until creamy, and serve on toast. 

EGGS IN AMBUSH 

Scoop out the crumb from stale rolls, first 
cutting an even slice off the top. Toast or fry 
the shells thus made, or rub freely with butter 
and set into a piping hot oven until crisp and 
brown. Drop a fresh egg into each shell, add 
a little minced parsley or a teaspoonful of cream 
if desired, or any preferred seasoning of minced 
fish, or meat, or vegetable. Bake in a hot oven 
until the eggs set. Put on the covers, and 
serve. 

EGGS X LA MAITRE D'HOTEI/ 

Make a sauce of half a cupful of melted butter, 
the juice of half a lemon, and a teaspoonful of 
minced parsley. Cut hard-boiled eggs in slices 
lengthwise, arrange on toast, and pour the 
sauce over the eggs, or, pour over poached eggs 
on toast just before serving. 



136 Bver^Oa^ %\xncbcor\6 

POACHED EGGS ON ANCHOVY TOAST 

Work a teaspoonful of anchovy paste, or 
more, if desired, into one third of a cupful of 
butter. Spread on thin slices of crisp toast, and 
lay a poached egg on each slice. 

EGGS SUR LE PLAT 

Beat the white of eggs to a stiff froth, spread 
on a buttered platter, and make hollows in the 
froth with a spoon . In these hollows drop care- 
fully the unbroken yolks. Sprinkle with salt 
and pepper, and place in a hot oven until the 
eggs are set. 

BIRD'S NEST 

Prepare as above, arranging on slices of but- 
tered toast instead of on a platter. 

SWISS EGGS 

Rub a stoneware platter thickly with butter, 
cover it with very thin slices of cheese, sprinkle 
with grated nutmeg, pepper, and salt, pour half a 
cupful of cream over the eggs, sprinkle with the 
cheese, grated, and bake about fifteen minutes 
in a hot oven. Serve on the same platter. 



JSgQS an& ©melets 137 

CHICKEN SCRAMBLE 

Use oue cupful of cold, cooked chicken, 
shredded or chopped, to seven well-beaten eggs, 
and prepare like other scrambles. Season with 
green pepper or pimento, chopped fine. 

EGGS A LA BONNE FEMME 

Fry two sliced onions brown in butter, then 
add a tablespoon ful of vinegar. Butter a plat- 
ter, spread the fried onions over it, break upon 
it six fresh eggs, sprinkle with crumbs, dot with 
butter, and bake in a hot oven until the eggs 
are set. 

EGGS A LA BOURGEOISE 

Cut slices of bread half an inch thick and 
trim off the crust, lay on a buttered platter, and 
sprinkle with grated cheese. Beat eggs enough 
to cover the bread, season with salt and pepper, 
and grated nutmeg, pour over the bread, and 
bake in a moderate oven until the eggs are set. 

EGGS X LA ST. CATHERINE 

Cut cold, baked potatoes in halves lengthwise 
and scoop out a part of the pulp. Break an egg 
into half, sprinkle with salt and pepper, add a 



138 JBpecB^as Xuncbeons 

teaspoonful of cream to each egg, and bake in a 
moderate oven until the eggs are set. In the 
meantime, beat the white of an egg to a stiff 
froth, and work into it gradually the potato pulp 
which has been scooped out. Heap roughly 
over the baked eggs, and keep in the oven until 
well puffed and brown. 

EGGS A LA WASHINGTON 

Lay a slice of fresh, fried tomato on each slice 
of buttered toast. On each slice of tomato, ar- 
range some shredded sweet pepper, fried. Lay 
a poached egg on each slice. 

PIMENTO SCRAMBLE 

Use the scarlet pimentos which come in cans. 
Chop rather coarsely and use half a cupful to 
each four eggs. Prepare like other scrambles. 

EGGS A LA ESPAGNOLE 

Make a cream sauce and add to it half a cup- 
ful of shredded pimentos. Spread over buttered 
toast and put a poached egg on each slice. 

CODFISH SCRAMBLE 

Use one cupful of shredded salt cod which 
has been freshened, and seven well-beaten eggs. 



1BQQ3 an5 ©melets 139 

Salt mackerel, finnan haddie, smoked salmon, 
or other salt fish may be used. Clams, caviare, 
herring, sturgeon, and many other left-overs 
are also acceptable. 

STEAMED EGGS 

Break fresh eggs into buttered custard cups 
and steam until set. 

BAKED EGGS ON RASHERS OF BACON 

Have ready some thin slices of bacon fried 
until transparent, but not crisp. Lay two strips 
of bacon on each slice of toast, arrange in a 
baking-pan, break an egg over each slice of 
toast, and bake until the egg is set. 

SCRAMBLED EGGS IN CUPS 

Prepare stale rolls as for eggs in ambush, but 
bake the buttered rolls until crisp and brown, 
fill with scrambled eggs and serve immediately. 

JAPANESE EGGS 

Spread hot, boiled rice on a platter, or cold, 
boiled rice reheated, season with melted butter, 
lemon-juice, and minced parsley. Poach six 
eggs and arrange them on the rice. 



I40 JSvct^ba^ Xuncbeons 

BSCAIvLOPED EGGS 

Make the cream sauce. Have ready eight 
hard-boiled eggs and some dry bread-crumbs. 
Butter ramekins. Put in a layer of crumbs, 
then sliced eggs, then butter in tiny dots, then 
sauce, and so on, until the dish is full, having 
crumbs and butter on top. A little grated 
cheese may be sprinkled over the top. If too 
dry, moisten with a little milk or cream. Bake 
until brown. 

PLAIN OMELET 

Beat six eggs well, yolks and whites together. 
Put two tablespoon fuls of butter into a frying- 
pan. When it is hot, pour in the beaten eggs, 
which have been seasoned with salt and pepper. 
With a fork, draw the cooked egg from the out- 
side of the pan to the centre. As soon as it is 
all thick, lift half of the omelet onto a plate, 
and turn the other half over it. It should be 
turned while the centre is still soft, and the fire 
should not be too hot. 

PEA OMELET 

Prepare an omelet mixture according to direc- 
tions given above. As soon as the eggs are 
in the frying-pan, add a cupful of cooked and 
drained peas, arranging carefully in the outer- 
most half, so that the other portion will fold 
over it. Finish as usual. 



1BQQ6 an& ©melets 141 

OMELET WITH ASPARAGUS TIPS 

Have ready one cupful of cooked and drained 
asparagus tips. Prepare according to directions 
given for pea omelet. 

CHEESE OMELET 

Prepare an omelet mixture according to direc- 
tions given above. Add half a cupful of grated 
Parmesan cheese, or dried and grated American 
cheese to the egg mixture. 

HAM OMELET 

Have ready one cupful of cooked ham, very 
finely minced. Spread on half of the omelet, 
and fold the other part over it. 

OYSTER OMELET 

One cupful of cooked oysters, minced or not, 
as preferred. Lay on half of the omelet and 
fry. 

CLAM OMELET 

One cupful of cooked clams finely minced. 
The canned minced clams may be used. Pre- 
pare according to directions given for oyster 
omelet. 



142 JEvergDa^ Xuncbeons 

SHRIMP OMEIvET 

One cupful of cooked and shredded shrimps. 
Prepare according to directions given for oyster 
omelet. 

CRAB OMELET 

One cupful of minced, cooked crab meat. 
Prepare according to directions given for oyster 
omelet. 

IvOBSTER OMEI.ET 

One cupful of cooked and shredded lobster. 
Prepare according to directions given for oyster 
omelet. 

TOMATO OMEI.ET 

One half cupful of stewed and strained to- 
matoes, or fresh tomatoes peeled and rubbed 
through a sieve. Spread on the outermost half 
of the omelet, sprinkle with salt and pepper, 
and fold. 

SARDINE OMEI.ET 

Rub to a paste with melted butter and lemon- 
juice enough sardines to make half a cupful. 
Spread thinly on the outer half of an omelet 
and fold. 



IBqq anC) ©melet5 143 

BLAZING OMELET 

Make a plain omelet, pour over it rum, kirsch, 
or brandy, ignite, and send to the table blazing. 
Serve as soon as the fire has gone out. 

BREAD OMELET 

Soak half a cupful of bread-crumbs in half 
a cupful of milk, and mix with six well-beaten 
eggs before cooking. 

OMELET A LA CR^ME 

Make the cream sauce, mix half a cupful of 
it with the omelet before cooking. Spread the 
rest of it on the outermost half of the omelet, 
finish and fold as usual. 

OTHER OMELETS 

Following directions given above, acceptable 
omelets may be made of dried beef, cold, cooked 
kidney, chicken liver, sausage meat, bacon, 
tongue, chicken, cauliflower, or other vege- 
tables, anchovy butter, creamed potatoes, or any 
salt-fish remnant. 

SWEET OMELETS 

Sweet omelets are delicious. A teaspoonful 
of powdered sugar should be added to the eggs 



144 BvergDas Xuncbeons 

before cooking, and the fruit, jam, jelly, or pre- 
serves should be very thinly spread, as flavor is 
desired, and not a dessert. Fresh fruits are cut 
fine, and sprinkled with powdered sugar, spread 
on half the omelet, and the other half folded 
over. In the case of juicy fruits, such as 
oranges, the juice of the fruit is carefully saved, 
and poured over the folded omelet just before 
serving. 

Among the fresh fruits suitable for omelets 
are : apricots, bananas, blackberries, cherries, 
gooseberries, grapefruit, plums, huckleberries, 
oranges, pineapples, peaches, raspberries, and 
strawberries — all crushed very fine and sea- 
soned ; the juice, if any, being poured over 
the omelet. 

Among the stewed and preserved fruits are : 
apples, apricots, cherries, currants, figs, goose- 
berries, peaches, pears, plums, quinces, rhubarb, 
and the various fruit jams and jellies. Rum or 
brandy poured over the omelet and set on fire 
just before serving is a pleasant addition to 
many of the fruit omelets. 



QUICK BREADS 

BAKING-POWDER BISCUITS 

Four cupfuls of sifted flour, shortening the 
size of an egg — equal parts of butter and lard 
preferred — two heaping teaspoonfuls of baking- 
powder, and a pinch of salt. Mix thoroughly, 
rubbing with the finger tips until the flour is 
granular, like corn-meal. Add cold, sweet milk 
to make a dough as soft as can be handled, roll 
out an inch thick, cut into rounds with a biscuit 
cutter, and bake in a hot oven. The dough 
must be handled as little as possible after put- 
ting in the milk. 

SOUTHERN BISCUIT 

Two cupfuls of pastry flour, measured after 
sifting. Add half a teaspoonful of salt and one 
rounding teaspoonful of baking-powder. Mix 
thoroughly into the flour, and add one half 
tablespoon ful of lard. Rub it into the flour 
until the flour grains. Beat the white of one 
egg to a stiff froth, add one fourth cupful of 
milk, and mix into the flour with a spoon. 

lO 

145 



146 Everi^Dai? Xuncbeons 

Scrape out onto a floured board, knead lightly 
until smooth enough to roll, and roll thin. Rub 
melted butter over half of the dough and fold 
the other half over it. Prick it with a fork, 
cut into circles with a biscuit cutter, and bake 
in a very quick oven. 

QUICK BISCUIT 

Two cupfuls of buttermilk or sour milk, a 
teaspoonful of baking-soda, a tablespoonful of 
melted butter or lard, and flour to make a soft 
dough. Handle as little as possible, roll out, 
cut into circles with a biscuit cutter, and bake 
in a quick oven. 

BUTTERMILK BISCUIT 

Sift four cupfuls of flour, add a tablespoonful 
of melted lard, a pinch of salt, a teaspoonful of 
soda, and enough buttermilk to make a soft 
dough. Roll thin, handling as little as possible, 
cut into rounds, and bake in a quick oven. 

EGG BISCUIT 

Sift three cupfuls of flour, add a teaspoonful 
of salt, a tablespoonful of sugar, two eggs well 
beaten, a tablespoonful of melted lard, and a 
cupful of sweet milk to which has been added 
half a teaspoonful each of soda and cream of 



(Slufck JBreaDa 147 

tartar. Work to a smooth dough, roll out half 
an inch thick, cut into circles with a biscuit 
cutter, and bake on buttered pans. 

SOUR-MIIvK BISCUIT 

Four cupfuls of flour, one teaspoonful of soda, 
one teaspoonful of salt, one tablespoonful of 
butter or lard, and two cupfuls of sour milk. Or, 
leave out the butter and use sour cream. Mix 
the salt and the soda with the flour and sift it. 
Rub in the shortening, mix with the milk, roll 
the dough half an inch thick, and cut into 
rounds with a biscuit cutter. Bake from twelve 
to fifteen minutes in a quick oven. 

NEW YORK BISCUIT 

Two eggs well beaten, one cupful of milk, one 
tablespoonful of melted lard, a pinch of salt, 
two teaspoon fuls of baking-powder, and four 
cupfuls of sifted flour. Roll out, cut into cir- 
cles, and bake in a hot oven. 

SOUTHERN BATTER BREAD 

Half a cupful of cold, boiled rice, two eggs 
beaten separately, two cupfuls of corn-meal, 
one tablespoonful of lard or butter, melted, a 
teaspoonful of salt, and two cupfuls of milk. 
Beat together until thoroughly mixed, and bake 



148 Bver^Dae Xuncbeons 

quickly in buttered muffin-rings or in shallow 
baking-pans. 

SOFT BATTER BREAD 

Two cupfuls of sweet milk, two cupfuls of but- 
termilk, one cupful of white corn-meal, half a 
teaspoon ful of soda, one teaspoon ful of salt, 
three eggs, and one tablespoonful of melted but- 
ter. Boil the milk and add the meal slowly, 
making a mush, then add the salt and butter, 
and cool. Add the eggs and a tablespoonful of 
milk in which the soda has been dissolved. 
Bake in a buttered pan in a moderate oven. 

ENGLISH BUNS 

Rub half a cupful of butter into two cupfuls 
of flour, mix with a teaspoonful of salt and two 
teaspoonfuls of baking-powder. Add three 
tablespoon fuls of sugar and half a cupful of 
cleaned currants. Mix well, add two eggs, well 
beaten, and enough milk to make into a dough. 
Roll out, cut into rounds with a biscuit cutter, 
and bake in a slow oven. The buns should be 
an inch thick when put into the oven. 

SOUTHERN CORN PONE 

Two cupfuls of yellow corn-meal, one cupful 
of flour, two cupfuls of milk, two teaspoonfuls 



(Slulcft JSreaOs 149 

of baking-powder, one tablespoonful each of 
lard and butter, melted, and two well-beaten 
eggs. Mix thoroughly, spread thinly on a but- 
tered baking-pan, and bake in a moderate oven. 

SOUTHERN CORN PONB— II 

Four cupfuls of corn-meal, one teaspoonful of 
salt, one tablespoonful of melted lard, and 
enough cold water to make a soft dough. Mould 
into thin cakes and bake quickly in a well-but- 
tered pan. 

CORN MUFFINS 

Sift together three quarters of a cupful of 
corn-meal and the same of flour, half a teaspoon- 
ful each of salt and soda, and a tablespoonful 
of sugar. Mix with one egg, well beaten, and 
one cupful of thick, sour milk. Bake from 
twenty to thirty minutes in well-buttered muffin 
tins. 

JOHNNY-CAKE 

One cupful of sweet milk, one cupful of but- 
termilk, one teaspoonful of salt, one teaspoon- 
ful of soda, and one tablespoonful of melted 
butter. Add enough corn-meal to roll, and roll 
into a sheet half an inch thick. Lay on a but- 
tered baking-pan and bake until brown and 



ISO jever^Da^ Xuncbeons 

crisp, basting occasionally with melted butter 
meanwhile. Break instead of cutting, and 
serve hot. 

CORN AND RICH MUFFINS 

Two cupfuls of buttermilk, one cupful of white 
corn-meal, one teaspoonful of soda, a pinch of 
salt, one egg, half a cupful of cream, and half a 
cupful of cold, boiled rice. Mash the rice, add 
the salt, egg, and cream, then the buttermilk 
mixed with the soda, then the meal. Bake in 
buttered muffin pans in a quick oven. 

APPLE JOHNNY-CAKE 

Mix two cupfuls of corn-meal with half a cup- 
ful of sugar, a pinch of salt, and a teaspoonful 
of cream of tartar. Dissolve half a teaspoonful 
of soda in a cupful and a half of milk, stir in, 
and add three peeled and cored apples, sliced 
very thin. Bake in a buttered shallow tin 
thirty-five minutes in a moderate oven. 

CORN PUFFS 

Sift together one and two thirds cupfuls of 
flour, one cupful of corn-meal, and two level 
teaspoon fills of baking-powder. Rub two table- 
spoonfuls of butter to a cream with three table- 
spoonfuls of sugar, add three well-beaten eggs 



(Sluick .tSrcaOs 151 

and two cupfuls of milk. Combine mixtures, 
beat thoroughly, pour into well-buttered muffin 
tins and bake. 

FRUIT CORN MUFFINS 

Two cupfuls of yellow corn-meal, one cupful 
of flour, two tablespoon fuls of sugar, a pinch of 
salt, two teaspoonfuls of baking-powder, one 
tablespoonful of melted butter, two eggs well 
beaten, one and one half cupfuls of milk, and 
one cupful of fruit. Dates, figs, prunes, or 
other fruits may be used. Stones should be 
removed, and the fruit cut fine. Bake in well- 
buttered muffin pans for about twenty minutes, 

CORN AND HOMINY MUFFINS 

Mash one cupful of cold, boiled hominy with 
one cupful of corn-meal. Add a pinch of salt, 
a tablespoonful of sugar, a teaspoonful of bak- 
ing-powder, a tablespoonful of melted butter, 
one egg, well beaten, and one cupful of milk. 
Beat hard for five minutes, pour into buttered 
gem pans and bake fifteen or twenty minutes in 
a hot oven. 

SOFT CORN BREAD 

One cupful of corn-meal, one cupful of sour 
milk, a pinch of soda, one cupful of sweet 
milk, a tablespoonful of melted butter, a pinch 



152 iBver^Oais Xuncbeons 

of salt, and two well-beaten eggs. Mix thor- 
oughly and bake in a deep baking-dish, well 
buttered. 

FLORIDA CORN BREAD 

One cupful of buttermilk, one cupful of sweet 
milk, one half teaspoonful of soda, two eggs, 
one cupful of corn-meal, and one teaspoonful of 
salt. Mix the buttermilk, sweet milk, and 
soda together, and when the soda is thoroughly- 
dissolved, pour the milk over the beaten egg. 
Add the corn-meal and beat thoroughly. Spread 
lard over the bottom and the sides of the bak- 
ing-tin, place in the oven until very hot, then 
pour in the batter, and bake in a quick oven 
until a delicate brown. 

CHARLESTON MUFEINS 

Beat together one cupful of sugar and one 
tablespoonful of melted butter. Add two eggs, 
beaten very light, a pinch of salt, a grating of 
nutmeg, and one cupful of milk. Sift in two 
cupfuls of flour and three level teaspoonfuls of 
baking-powder. Bake in hot buttered muffin 
tins or in a shallow baking-pan. 

DATE GEMS 

One cupful of dates, seeded and chopped fine. 
Two cupfuls of milk, two tablespoonfuls of 



(SluicJ? Breads 153 

melted butter, one heaping teaspoonful of bak- 
ing-powder, three cupfuls of flour, and one egg 
well beaten. Mix the egg and milk, sift the 
dry ingredients together, add the chopped 
dates, and combine mixtures. Beat hard and 
bake in well - buttered gem irons for about 
twenty minutes. Figs or prunes may be used 
instead of dates. 

GRAHAM BISCUIT 

Three cupfuls of Graham flour, one cupful 
of white flour, three cupfuls of milk, two table- 
spoonfuls of lard, one heaping tablespoonful of 
sugar, a pinch of salt, and two heaping tea- 
spoonfuls of baking-powder. Mix and bake 
like baking-powder biscuits. 

GRAHAM PUFFS 

One cupful of Graham flour, two cupfuls of 
boiling milk, and half a teaspoonful of salt. 
The dough should be as soft as it can be 
handled. Roll an inch thick, cut into circles, 
arrange on a buttered pan, and bake in the 
hottest kind of an oven. If the oven is right 
they will be very light. 

GRAHAM DROP CAKES 

Sift together a cupful and a half of Graham 
meal, half a teaspoonful each of salt and soda, 



154 JBvct^^a^ Xuncbeons 

and a quarter of a cupful of brown sugar. Add 
enough sour milk to make a stiff batter. Drop 
by spoonfuls on a buttered baking-pan, and 
bake fifteen minutes in a hot oven. 

HOMINY MUFFINS 

Two cupfuls of cold, cooked hominy, three 
eggs, three cupfuls of sour milk, half a cupful 
of melted butter, two tablespoonfuls of sugar, 
one teaspoonful of baking-soda dissolved in 
hot water, and flour to make a good batter — 
probably about a cupful and a half. Add the 
milk to the hominy, then the salt, sugar, but- 
ter, and eggs, then the soda, and the flour last. 
Beat hard and bake in a quick oven. 

HOMINY DROP CAKES 

Two cupfuls of cold, boiled hominy, one table- 
spoonful of cold water, two eggs, well beaten, 
a pinch of salt, and a teaspoonful of baking- 
powder sifted into enough flour to make a good 
batter. Drop by spoonfuls on a buttered bak- 
ing-sheet, and bake brown in a quick oven. 

PI^AIN MUFFINS 

Sift together four cupfuls of flour, a teaspoon- 
ful of salt, and two heaping teaspoonfuls of 
baking-powder. Add a tablespoonful of sugar. 
Stir in two cupfuls of milk, four eggs well 



^ufcft JBrea&s 155 

beaten, and three tablespoonfuls of melted but- 
ter. Bake twenty-five or thirty minutes in 
muffin tins. Half of this recipe is sufficient for 
a small family. 

CREAM MUFFINS 

Two cupfuls of flour, two cupfuls of milk, 
three eggs beaten separately, one teaspoonful 
of melted butter, and one teaspoonful of melted 
lard. Bake in buttered muffin-rings filled half 
full of the batter. 

BUTTERMILK MUFFINS 

Two cupfuls of buttermilk or of curdled, sour 
milk, one egg, half a teaspoonful of soda dip- 
solved in a little hot water, half a teaspoonful 
of salt, and enough sifted flour to make a good 
batter. Mix thoroughly, adding the soda last. 
Bake in a quick oven. 

BIvUEBERRY MUFFINS 

Use any muffin mixture, lessening slightly 
the quantity of milk. Add a cupful of blue- 
berries and bake quickly. 

CEREAIvINE MUFFINS 

Three fourths of a cupful of flour, a pinch 
of salt, one egg, well beaten, one cupful of 



156 iSvct^^a^ Xuncbeons 

cerealine, and one cupful of milk. Mix 
thoroughly and bake in buttered muffin pans. 

BATTER MUFFINS 

Three cupfuls of sour milk and one teaspoon- 
ful of soda beaten together. Beat the yolks of 
three eggs and add to the milk, then stir in a 
pinch of salt and flour enough to make a mod- 
erately stiff batter. Beat the whites of the eggs 
to a stiff froth and fold in the last thing. Bake 
in buttered muffin tins. 

SOUTHERN MUFFINS 

Two eggs, two cupfuls of milk, two cupfuls 
of flour, a pinch of salt, and a teaspoonful of 
melted butter. Beat the eggs separately, then 
add the milk and butter to the yolks, then the 
flour, then the stiffly beaten whites. Bake in 
hot buttered muffin tins. 

SOUR-MILK MUFFINS 

Three cupfuls of sour milk, three cupfuls of 
flour, two eggs, well beaten, one teaspoonful 
each of soda, cream tartar, and salt. Sift the 
dry ingredients together, add the milk, then the 
eggs, and bake in buttered muffin tins in a hot 
oven. 



(Siuicli JBrcaDs 157 

POPOVBRS 

One cupful of flour, measured after sifting, 
one egg, unbeaten, one cupful of milk, and a 
pinch of salt. Butter a gem pan and put it into 
a hot oven. Mix all the ingredients together, 
stirring hard with a wooden spoon. When the 
pan is hissing hot, pour in the batter, filling 
each compartment half or two thirds full. Bake 
in a very hot oven until well puflfed and golden 
brown, cover with a paper, and finish baking. 
This quantity makes a dozen popovers. 

FRUIT POPOVERS 

Make the batter according to directions given 
above. Drop a piece of banana, a few blue- 
berries, or a bit of preserved fruit or jam, or a 
steamed fig, into each small cup of batter, which 
will rise in the cup and almost cover the fruit. 
These may be served with a simple syrup for 
dessert. 



ONE HUNDRED SANDWICH 
FII.LINGS 

1. One half pound of Roquefort cheese, one 
fourth as much butter, and half a teaspoonful 
of paprika. Mix to a paste with sherry wine. 
Spread on wafers or toasted rye bread. 

2. Remove all the seeds from a pepper, chop 
fine, and simmer ten minutes in a tablespoonful 
of butter. Add a dash of salt, and set aside to 
cool. 

3. Chopped dates seasoned with grated 
lemon-peel and clove or cinnamon. 

4. Corned beef cut in thin slices and spread 
with mustard. 

5. Tongue cut in thin slices, spread with 
mustard. 

6. Grated horseradish spread on buttered 
bread. 

7. Swiss cheese cut in thin slices. 

8. Dutch cheese made into a paste with 
cream. 

9. Same as above with chopped nuts added. 

10. The meat of a liver sausage seasoned 
with chopped onion and celery. 

11. Prunes chopped with half the quantity 

158 



©lie IbunDreD San&wtcb jfillings 159 

of English walnut meats, seasoned with lemon- 
juice and powdered sugar. 

12. Equal parts of chicken and cold ham, 
finely minced and seasoned with curry powder. 

13. Drained and boned anchovies pounded 
to a paste with butter. 

14. Thin slices of cucumber dipped in 
French dressing. 

15. Minced tongue and hard-boiled eggs, 
seasoned with mustard. 

16. Thin slices of roast veal covered with 
chopped pickles. 

17. Sardines made to a paste with lemon- 
juice. 

18. Shrimps picked fine, seasoned with 
lemon -juice. 

19. Cold roast turkey cut into thin slices. 

20. Minced hard-boiled eggs, one sardine to 
every three, seasoned with lemon-juice. 

21. Thin slices of cold roast chicken. 

22. Watercress chopped fine and seasoned 
with salt and pepper. 

23. Same as twenty-two, mix with chopped, 
hard-boiled eggs. 

24. Minced hard-boiled eggs mixed with 
grated cheese, seasoned with mustard. 

25. Cold baked beans mashed to a paste and 
seasoned with mustard or chopped celery. 

26. Thin slices of banana dressed with 
oil and lemon-juice. 



i6o Bver^Das Xuncbeona 

27. Finely cut celery mixed with mayonnaise. 

28. Dutch cheese mixed with chopped olives. 

29. Large figs cut in halves. 

30. Equal parts of minced ham and celery 
mixed with mayonnaise. 

31. Ham mixed with chopped pickle and 
celery. 

32. Petals or leaves of nasturtiums. 

33. Equal parts of grated Swiss cheese and 
chopped English walnuts. 

34. Olives chopped fine and mixed with 
mayonnaise. 

35. Peanuts mashed to a paste with mayon- 
naise. 

36. Caviare mixed with a little lemon-juice. 

37. Cold roast beef cut in thin slices. 

38. Minced hard-boiled eggs mixed with 
mayonnaise. 

39. Lobster meat mixed with mayonnaise. 

40. Canned salmon mixed with hard-boiled 
eggs chopped fine. 

41. Strawberries mashed with powdered 
sugar and seasoned with a little lemon-juice. 

42. Figs and nuts chopped fine. 

43. Nuts and raisins chopped fine. 

44. Cold roast chicken and cold, cooked 
oysters chopped fine. 

45. Cold chicken and one fourth the quantity 
of blanched almonds chopped fine and mixed 
to a paste with cream. 



©ne IbunDreD SanDwlcb jftUfngs i6i 

46. Five heaping teaspoonfuls of powdered 
sugar, two of cocoa, and two of boiling water. 
Stir over the fire until smooth. Add a few 
drops of vanilla and cool. 

47. Minced hard-boiled eggs, grated cheese, 
and made mustard, mixed to a paste with olive- 
oil. 

48. Bqual parts of cold roast beef, boiled 
tongue, ham, and cold roast turkey. Season 
with chopped pickle and mix with mayonnaise. 

49. One cupful of cold roast chicken, three 
olives, one pickle, and a tablespoon ful of capers. 
Mince fine and mix with mayonnaise. 

50. Orange marmalade. 

51. Cream cheese, lettuce leaves, and French 
dressing. 

52. lycttuce leaves and mayonnaise. 

53. Salmon, capers, chopped chives, and 
mayonnaise. 

54. Cold, cooked veal chopped fine with 
hard-boiled eggs. Season with tomato catsup. 

55. Hard-boiled eggs cut into slices, sprinkled 
with salt and pepper and chopped parsley. 

56. Cold roast chicken and finely cut celery 
mixed with mayonnaise. 

57. Lettuce leaves, pimentos, and mayon- 
naise. 

58. Cottage cheese seasoned with mustard 
and chopped olives, mixed with mayonnaise. 

59. Minced ham, olives, and parsley. 



i62 Bvers^ai^ Xuncbeons 

60. Cold corned-beef and green peppers, 
minced. 

61. Cold roast lamb, minced, seasoned with 
minced olives and tomato catsup. 

62. Raisins and candied lemon-peel chopped 
and made into a paste with lemon-juice. 

63. Dates chopped fine, with half the quan- 
tity of English walnuts or pecans. 

64. Chinese preserved ginger chopped fine. 

65. Equal parts of grated cheese and English 
walnuts, chopped fine, and rubbed to a paste 
with cream. 

66. Cold, cooked sweetbreads chopped fine. 

67. Cold mutton chopped fine, and seasoned 
with mint sauce. 

68. Hard-boiled eggs and watercress finely 
minced and mixed with mayonnaise. 

69. Pickled lambs' tongues chopped very 
fine with capers. 

70. Olives and pimentos finely chopped, 
lettuce leaves, and mayonnaise. 

71. Dutch cheese and finely minced water- 
cress. 

72. Sour apples and celery, minced very fine, 
and mixed with mayonnaise. 

73. Cucumber, grated onion, and mayon- 
naise. 

74. Leaves of endive and French dressing. 

75. Grated cheese, seasoned with salt, pa- 
prika, mustard, vinegar, and anchovy paste. 



©ne IbunDreO SanDwicb 3fillina6 163 

76. Same as seventy-five, with chopped olives 
or pickles added. 

77. Cold, fried oysters chopped fine, lettuce 
leaves, and French dressing. 

78. Kqual parts of banana pulp and crushed 
red raspberries, mashed with sugar, and made 
into a paste with cream. 

79. Grated cocoanut, chopped nuts, sugar, 
and lemon-juice. 

80. Orange marmalade and English walnut 
meats. 

81. Preserved ginger and candied orange- 
peel chopped fine. 

82. Maraschino cherries and nut meats 
chopped fine. 

83. Cottage cheese and jam or marmalade. 

84. Cream cheese and bar le due mixed to a 
paste. 

85. Hard-boiled eggs, chopped fine, and sea- 
soned with anchovy paste. 

86. Chopped figs and chopped peanuts, sea- 
soned with lemon-juice. 

87. Chopped English walnuts mixed with 
quince-jelly. 

88. Cabbage, finely chopped, and mixed with 
salad dressing. 

89. Thinly sliced bananas spread with 
mayonnaise. 

90. The tender tops of celery, minced fine, 
and mixed with mayonnaise. 



i64 l6veri2Dai2 Xuncbeons 

91. Figs and raisins chopped together. 

92. Boiled ham, sardines, and pickles, 
minced, seasoned with mustard, catsup, and 
vinegar. 

93. Cottage cheese, lettuce leaves, and 
French dressing. 

94. Cold, cooked chicken and mushrooms 
mixed with mayonnaise. 

95. Cottage cheese and minced hard-boiled 
eggs, mixed with mayonnaise. 

96. Cold roast beef, chopped fine, seasoned 
with tomato catsup, celery salt, Worcestershire, 
and grated onion. 

97. Raisins chopped fine and worked to a 
paste with sherry. 

98. Cream cheese and shredded green 
peppers. 

99. Equal parts of tongue and chicken, 
minced fine, and mixed with mayonnaise. 

100. Cold, boiled shad roe and cucumbers, 
finely minced, and mixed with French dressing 
or mayonnaise. 

loi. People who are not satisfied with the 
above fillings are at liberty to invent their own. 



SIMPLE SALADS 

A salad with mayonnaise dressing is an ideal 
piece de resistance for luncheon. It furnishes 
the necessary carbon in a light and easily as- 
similated form, and, if well made, is always 
palatable. 

Strictly speaking, there are but two salad 
dressings, French and mayonnaise. The boiled 
dressing, with all its variations, is, technically, 
a sauce. A true salad dressing is made almost 
entirely of oil. 

To make French dressing, put into a bowl or 
soup plate a pinch of salt, a dash of red pepper, 
and three tablespoonfuls of olive-oil. Stir with 
a silver spoon until thoroughly mixed, then add 
one tablespoonful of tarragon vinegar, and stir 
until thick. French dressing must not be made 
until it is to be used, as it very quickly wilts a 
vegetable salad. Four or five tablespoonfuls of 
oil may be used to one of vinegar or lemon- 
juice if desired, and French dressing may also 
be seasoned with tabasco sauce, Worcestershire, 
dry mustard, celery salt, or any preferred 
condiment. 

To make mayonnaise, put into an earthen bowl 

165 



i66 jBvergOav ILuncbeons 

the yolk of a fresh egg and a pinch of salt, a 
dash of red pepper and half ateaspoonful of dry 
mustard. Place the bowl on ice or in ice water. 
Pour one cupful of olive-oil into a small pitcher 
from which it will drop easily. When the egg 
and seasoning are thoroughly mixed, begin to 
add the oil, using a silver teaspoon, and rubbing 
rather than stirring. Add the oil until a clear 
spot is formed upon the egg, then mix until 
smooth. Only a few drops can be added at 
first, but the quantity may be gradually 
increased. The clear spot upon the egg is 
an infallible test of the right quantity of oil. If 
too much oil is added, the dressing will curdle. 
A few drops of lemon-juice and long beating 
will usually make it right again. If this fails, 
set the bowl directly on the ice in the refrigera- 
tor, and let stand half an hour. If it is still 
curdled, begin again with the yolk of another 
egg and add the curdled mayonnaise by degrees 
to the new dressing. 

When the maj onnaise is so thick that it is 
difficult to stir it, add the juice of half a lemon, 
or more if desired. If wanted still thinner, add 
a little cream at serving - time, but a stiff, 
creamy - yellow mayonnaise is a culinary 
triumph. 

With a little experience, mayonnaise is very 
quickly made. It need not take more than 
ten or fifteen minutes to make enough 



Simple 5alaC)s 167 

abundantly to serve six people. Packed in 
jelly glasses, and covered with wax paper, or 
the cover of a jelly glass, mayonnaise will keep 
a week or more in a cool place. 

A quick mayonnaise can be made by putting 
into a bowl half a teaspoonful of salt, a dash of 
red pepper, half a teaspoonful of dry mustard, 
the yolk of an egg, four tablespoonfuls of olive- 
oil, one tablespoon ful of lemon-juice or tarragon 
vinegar, and beating all together with the egg 
beater. If it fails to thicken, it is because the 
egg is not strictly fresh, but even if it does not 
thicken, it is palatable. A small jar of mayon- 
naise dressing, kept upon the ice, is an ever 
present help in time of trouble. 

All vegetables used for salads must be in 
prime condition. Lettuce must be crisp, and 
only the perfect leaves used. Ragged edges 
may be trimmed off with the scissors. The 
head lettuce is best for all salads, but the leaf 
lettuce may be used if the other is not obtain- 
able. It is sometimes shredded into ribbons 
with a sharp knife or scissors, but lettuce should 
be torn rather than cut, as cutting breaks and 
bruises the fibres. 

Salads with mayonnaise dressing are too rich 
to serve at dinner, and hence are relegated to 
luncheons, Sunday-night suppers, and hot- 
weather dinners, where no other meat is 
served. 



i68 Bvers^a^ Xuncbeons 

The variety of salads is inexhaustible, and 
new combinations are invented every day, many 
of them elaborate and very difficult to make. 
The following salads, however, will be found sim- 
ple, convenient, and in every way satisfactory. 

CHICKEN SALAD 

Mix cold, cooked, shredded chicken with half 
the quantity of finely cut celery, mix with 
mayonnaise dressing, and serve on a bit of let- 
tuce. Garnish with parsley and slices of hard- 
boiled egg. Canned chicken may be used, but 
it is not as good. 

CHICKEN AND MUSHROOM SALAD 

Equal parts of chicken and cooked mush- 
rooms. Mayonnaise. 

MOCK CHICKEN SALAD 

Cold roast pork, shredded with the fingers 
and mixed with half as much finely cut celery. 
Mayonnaise. 

CHICKEN AND SWEETBREAD SALAD 

Cold, cooked, shredded chicken, and half the 
quantity of cooked sweetbreads cut fine. 
Mayonnaise. 



Simple SalaDs 169 

CHICKEN AND NUT SALAD 

Add a few pecans or English walnuts, cut 
coarsely, to chicken salad. 

ALMOND SALAD 

Stone and chop six olives. Add half a cupful 
of blanched and shredded almonds, and half a 
cupful of tender celery cut fine. Serve on let- 
tuce leaves, with mayonnaise. 

ASPARAGUS SALAD 

Boil, drain, and cool the asparagus. Serve 
on lettuce leaves with French dressing, and gar- 
nish with slices of hard-boiled egg. 

APPLE AND CRESS SALAD 

Cut sour apples into dice. Mix with water- 
cress, carefully picked over, and French dress- 
ing. 

APRICOT SALAD 

Chill the fruit, pare, stone, cut in halves, 
arrange on lettuce leaves, and pour over French 
dressing made with lemon-juice. 

ASPARAGUS AND SALMON SALAD 

Flake cold, boiled salmon, mix with cooked 
asparagus tips, and add a little finely cut celery. 
Mayonnaise. 



I70 JEvergDa^ Xuncbeons 

BEAN SAI.AD 

Lima beans boiled, drained, and cooled, 
chopped, onion and minced parsley. May- 
onnaise. 

BORDEAUX SALAD 

Celery and olives, coarsely cut. Mayonnaise. 

BANANA SALAD 

Chill the fruit, peel, slice thin, pour over 
French dressing made with lemon -juice, and 
serve at once on lettuce leaves. 

BANANA AND CHERRY SALAD 

Prepare as above, mixing the bananas with a 
few maraschino cherries, cut into quarters. 

BANANA AND PIMENTO SALAD 

Prepare as above, using shredded scarlet pi- 
mentos instead of the cherries. 

BANANA AND CELERY SALAD 

Six bananas, half a cupful of nuts cut fine, 
and two stalks of celery cut fine. Peel the 
bananas carefully, cut the fruit into dice, mix 
with the nuts and celery, add mayonnaise, fill 
the banana skins, chill, and serve on lettuce 
leaves. 



Simple SaIaD0 171 

BIRD'S-NEST SALAD 

Take the yolks of hard-boiled eggs and rub to 
a paste with an equal quantity of Neufchatel 
cheese. Season with salt and paprika, and 
make into egg-shaped balls. Make a mound of 
the shredded whites and lay the egg-balls upon 
it, flecking them with black pepper. Surround 
the dish with the heart-leaves of head lettuce, 
and serve mayonnaise dressing in a dish apart. 

CELERY SALAD 

Crisp, tender celery cut fine, mixed with a 
little chopped onion and mayonnaise. Serve 
on lettuce. 

CAULIFLOWER SALAD 

Boil a large cauliflower in salted water until 
tender. Drain, cool, separate the flowerets, 
sprinkle with chopped onion and parsley, and 
set on ice. When thoroughly chilled, mix with 
mayonnaise, and serve on lettuce leaves. 

BOHEMIAN SALAD 

Mix fried oysters or fried scallops, cold, with 
half the quantity of finely cut celery. Serve 
very cold on lettuce leaves with mayonnaise. 



172 jSver^Dag Xuncbeons 

CRAB SALAD 

Use the meat of boiled crabs flaked into pieces 
of uniform size. The canned crab meat is 
very good. Add half the quantity of finely 
cut celery, mix with mayonnaise, and serve on 
lettuce leaves. 

CRESS SAIvAD 

Watercress and nasturtium leaves. French 
dressing. Garnish with nasturtium blossoms. 

CAIyF'S-BRAIN SALAD 

Parboil the brains in acidulated water, blanch, 
cool, and remove all veins and membranes. 
Break in pieces and proceed as for crab salad. 

CUCUMBER SALAD 

Peel, slice, and chill the cucumbers. Drain, 
mix with chopped onion, or small bits of the 
large white onions. French dressing. 

CUCUMBER AND RADISH SALAD 

Prepare as above, and add a few radishes, 
sliced but not peeled. The onion may be 
omitted. 



Simple SalaD6 173 

COTTAGE CHEESE SALAD 

Make soft cottage cheese into balls the size of 
a bird's egg. Arrange carefully with cucumber 
dice and a little chopped onion. French 
dressing. 

CREAM CHEESE SAI.AD 

Prepare cheese as above, coloring the balls 
with spinach juice or green color paste. 
Sprinkle with chopped parsley, arrange on let- 
tuce leaves, and pour over French dressing. 

CUCUMBER JELIvY 

Cut peeled tomatoes and cucumbers into dice, 
saving the juice. Season with grated onion, 
pepper, and salt. Mix with hot water, in which 
gelatine has been dissolved, let cool, break up 
and serve in tomato shells with mayonnaise. 
When gelatine is used in salads, half a package 
to each two cupfuls of salad material is about 
the right proportion . 

CHERRY SAIyAD 

Maraschino or ox-heart cherries stuflfed with 
hazel nuts. Serve very cold on lettuce leaves 
with mayonnaise. 



174 EvergDai? Xuncbcons 

CEIvBRY AND NUT SALAD 

Celery and pecans, or English walnuts, 
coarsely cut. Mayonnaise. 

CAULIFLOWER AND BEET SALAD 

Cooked cauliflower flowerets and dice of cold, 
boiled beets. Serve on lettuce with mayon- 
naise. 

CHEESE AND TOMATO SALAD 

Slices of tomato with small bits of Edam 
cheese. Serve on lettuce leaves with French 
dressing. 

CELERY JELLY SALAD 

Put into a saucepan two cupfuls of strained 
tomatoes, a tablespoonful of grated onion, a 
bay leaf, and a pinch of celery seed. Bring to 
a boil, set aside for fifteen minutes, add half a 
package of gelatine that has been soaked in 
half a cupful of cold water, half a teaspoonful of 
salt, and the juice of half a lemon. Stand over 
boiling water until the gelatine is all dissolved. 
Strain, stir in a quantity of finely cut celery, set 
on ice, stir until it begins to thicken, mould in 
small cups, and chill. At serving-time, turn out 
on a bed of lettuce leaves and mask with 
mayonnaise. 



Simple Sala&0 175 

CHESTNUT SALAD 

Shell and blanch the nuts, boil until tender, 
drain, and peel. Add an equal quantity of finely 
cut celery and some bits of pimento. Mayon- 
naise. 

CHICKEN ASPIC SALAD 

Use strong, clear chicken stock or the chicken 
juice which comes in cans, and half a package 
of gelatine to each pint. When the jelly begins 
to thicken, stir in lightly broken English wal- 
nuts, mould, chill, turn out on plates covered 
with lettuce leaves, and mask with mayonnaise. 

TOMATO ASPIC SALAD 

Use the juice and strained pulp of fresh or 
canned tomatoes. Season highly with salt, 
pepper, grated onion, and vinegar. Use half a 
package of gelatine to each two cupfuls of juice 
and pulp, mould in small cups, chill, turn out 
on lettuce leaves, and mask with mayonnaise. 

BELLEVUE SALAD 

Make the tomato aspic according to directions 
given above. When it beg'ns to stiffen, stir 
in lightly flaked shrimps and cucumber dice, 
mould, chill, turn out on individual serving 



176 Bveris^a^ Xuncbeons 

dishes, surround with the tender heart-leaves 
of head lettuce, and mask with mayonnaise 
dressing. 

CHICKEN SAI.AD BN BBLLEVUE 

Make the tomato aspic and mould in a border 
mould. At serving-time turn out upon a platter, 
fill the centre with chicken salad and surround 
with tomato aspic. Garnish with the heart- 
leaves of head lettuce. 

CUCUMBER ASPIC SAI^AD 

Chop cucumbers fine, or grate on a coarse 
grater. Season with onion and celery, or a little 
celery seed. Add salt, pepper, and vinegar to 
taste, and save every drop of the juice. Tint with 
green color paste if desired. Use one package 
of gelatine to each quart of the pulp, and pro- 
ceed according to directions given for other 
aspic salads. Turn into a border mould and 
chill on ice. At serving-time cover the platter 
with lettuce leaves, turn the border out of the 
mould and fill the centre with a fish salad. 

CEI.ERY AND RADISH SALAD 

Prepare the celery as usual, but do not peel 
the radishes. Slice them thin and leave the lit- 
tle red line around each slice. Chill thoroughly, 



Simple SalaD0 177 

mix with mayonnaise, and serve on lettuce 
leaves. Garnish with whole radishes. 

CABBAGE SAIvAD 

Select a small, heavy, shapely head of white 
cabbage. Cut a slice off the top and scoop 
out the interior carefully, leaving a thin shell. 
Shred the inner portion with an equal quantity 
of crisp celery, mix with mayonnaise and serve 
in the cabbage. A few nut meats may be added. 
Sometimes the cabbage bowl is filled with fried 
oysters, and the celery and cabbage salad served 
on lettuce leaves. 

SALAD A L'KSPAGNOLE 

Scald, skin, and cool large, smooth tomatoes, 
cut a slice oflf the blossom end and scoop out 
the pulp with a silver spoon. Drain the pulp, 
add an equal quantity of cucumber dice, cut 
small, and a little grated onion to season, mix 
with a French dressing and fill the tomato shell 
with the mixture. Put a spoonful of mayon- 
naise on top of each tomato and serve on in- 
dividual plates covered with lettuce leaves. 

GRAPE SALAD 

Use large, white, California grapes, peel, seed, 
and cut in halves. Mix with sour orange slices, 



178 EvcrgDas Xuncbeons 

and any preferred nuts. Use French dressing 
made with lemon-juice, and serve on lettuce 
leaves. 

GRAPE) SALAD— II 

Prepare as above, using apples in place of the 
oranges. 

GRAPE FRUIT SALAD 

Break the pulp of grape fruit into small bits 
and drain, reserving the juice. Arrange on 
lettuce leaves, sprinkle with cut Knglish wal- 
nuts, and pour over a French dressing made of 
oil and the juice of the fruit. 

ITALIAN SALAD 

Six cold, cooked potatoes, cut in dice, six 
flaked sardines, three small cucumber pickles, 
chopped, and a stalk of celery cut fine. French 
dressing. 

LKTTUCE SALAD 

Use the crisp heart-leaves of head lettuce, 
and dress with French dressing. Serve with 
cheese and toasted crackers. 

ENDIVE SALAD 

Use the crisp leaves of endive and prepare as 
above. 



Stmple Sala&6 179 

MARGUKRITB SAI^AD 

Make a bed of lettuce leaves on each indi- 
vidual dish. Slice hard-boiled eggs lengthwise, 
and remove the yolks whole. Put a yolk in the 
centre of each plate and arrange the white 
around it, cut in strips to resemble the petals 
of a Marguerite. French dressing. 

MARQUISE SALAD 

Tomatoes sliced and sprinkled with chopped 
onion, parsley and finely cut celery. Serve on 
lettuce leaves with French dressing. 

NORMANDY SALAD 

Three cucumbers and three hard-boiled eggs, 
cut in dice, a cupful of olive meat, and half a 
cupful of pecan or English walnut meat, broken, 
but not chopped. Mayonnaise. The egg may 
be omitted. 

NUT AND SWEETBREAD SALAD 

A can of shrimps, a pound and a half of 
sweetbreads, cooked and cut into dice, a can 
of French peas, a can of mushrooms, a cupful 
of English walnuts, half a cupful of blanched 
almonds, and a cupful of finely cut celery. Mix 
with mayonnaise and serve on lettuce leaves. 
Half, or even a third, of this quantity is suflB- 
cient for a small family. 



i8o JEvcrgOag Xuncbeon6 

ORANGE SALAD 

Thin slices of very sour oranges, sprinkled 
with cut English walnuts. Serve on lettuce 
leaves with French dressing made with lemon- 
juice. Especially good with game. 

PIMENTO SALAD 

Shredded pimentos, sliced olives, finely cut 
celery, and a tablespoonful of chopped onion to 
each pint. Mayonnaise. This salad should be 
half celery, one fourth pimentos, and one fourth 
olives. 

PIMENTO SALAD— II 

Hard-boiled eggs cut into eighths. Half the 
quantity of shredded pimentos, and as much 
olive meat as pimentos. To each pint of the 
salad add one tablespoonful of the tiny pearl 
onions which come in bottles. Mix with may- 
onnaise, and serve on lettuce leaves. 

PEPPER SALAD 

Sliced tomatoes and cucumbers, shredded 
green peppers, chopped onion, and French 
dressing. 

PARISIAN SALAD 

Boil French peas in their own juice, drain, 
cool, and mix with cut walnut meats. Soak for 



Simple SalaDs isi 

an hour in French dressing, drain, put into 
lemon cups on lettuce leaves, and serve with a 
spoonful of mayonnaise on top. 

PORTUGUESE SALAD 

Celery, English walnuts, and shredded pimen- 
tos. Mayonnaise. 

PEACH SALAD 

Prepare acccording to directions given for 
apricot salad, and stuff the halves with mara- 
schino cherries and chopped nuts. 

RUSSIAN SALAD 

Make tomato aspic in a border mould, turn 
out on a platter and fill the centre with celery 
mayonnaise. 

PINEAPPLE SALAD 

Pineapple, oranges, bananas, and strawber- 
ries, cut coarsely. French dressing made with 
lemon-juice. Serve in the pineapple shell, or 
in orange baskets, or banana skins. 

SCALLOP SALAD 

Parboil the scallops, drain, and cool. Cut 
coarsely, and mix with half the quantity of 
finely cut celery. Mayonnaise. 



i82 Bver^Oai? Xuncbcons 

OYSTER SAIvAD 

Prepare according to directions given above. 
Mushrooms may be added if desired. 

STUFFED-TOMATO SALAD 

Scald, drain, skin, and chill large, well- 
shaped, ripe tomatoes. Cut a slice off the 
blossom end, scoop out the pulp, drain, mix with 
an equal quantity of finely cut celery and a 
little minced onion. Mix with mayonnaise, fill 
the shells, put a spoonful of stiff mayonnaise 
on top, with a little sprig of parsley upright for 
a garnish, or an English walnut meat. Any 
salad which combines well with the flavor of 
tomato may be served in tomato shells, and as 
a cupful of salad will stuff several tomatoes, the 
problem of insignificant salad left-overs is often 
solved in this way. 

SHRIMP SALAD 

Use either canned or fresh shrimps. Break 
into small bits, mix with mayonnaise, and serve 
on lettuce leaves. 

SUMMER SALAD 

Slice peeled tomatoes, drain, and mix with 
sliced cucumbers and finely chopped onion. 
Mayonnaise. 



Simple Sala&6 183 

SALMON SALAD 

Use boiled, fresh salmon. Free from skin, fat, 
and bone, and flake. Mix with finely cut celery 
and a few capers. Mayonnaise. 

SALMON SALAD— II 

Prepare as above, using cucumber dice and a 
bit of chopped onion instead of the celery and 
capers. Mayonnaise. 

SARDINE SALAD 

Drain the sardines, sprinkle with lemon-juice, 
and alternate with hard-boiled egg quarters on 
a bed of lettuce leaves. French dressing. 

SHAD ROE SALAD 

Boil the roe, chill, slice, and add finely cut 
celery and boiled beet dice. Mayonnaise. 

SHAD ROE SALAD— II 

Prepare the roe as above and mix with 
sliced cucumbers. Season with chopped onion 
and mix with mayonnaise. 

SWEETBREAD SALAD 

Prepare according to directions given for 
calf's brain salad. 



i84 JEvergOa^ Uuncbeone 

SALSIFY SALAD 

Boil, drain, and cool, cut into dice and com- 
bine with an equal quantity of potatoes, lima 
beans, or cauliflower. French dressing. 

SPINACH SALAD 

Mould cooked and chopped spinach in small 
cups. Turn out on individual dishes, garnish 
with hard-boiled eggs and beet dice. French 
dressing. 

STRING BEANS SALAD 

String the beans, but do not cut them. Boil, 
drain, and cool. Serve on lettuce leaves with 
French dressing and garnish with nasturtium 
blossoms. 

SHRIMP AND CUCUMBER SALAD 

Cut the shrimps coarsely and sprinkle with 
French dressing. At serving-time, drain, mix 
with an equal quantity of crisp cucumber dice, 
and serve on lettuce leaves with mayonnaise. 

VIENNA SALAD 

Finely cut celery, apple dice, and shreds of 
green pepper. Mayonnaise. 



Simple Salads 185 

WALDORF SALAD 

Sour apples, peeled and sliced, English wal- 
nuts, and finely cut celery. Mayonnaise. 

MUTTON SALAD 

Cut cold roast or boiled mutton into dice, 
using none of the fat. Arrange on lettuce 
leaves, season with salt and pepper, add a few 
capers, and mix with mayonnaise dressing. 

MUTTON AND ASPARAGUS SALAD 

Prepare according to directions given above, 
using an equal quantity of cold, cooked aspara- 
gus instead of the capers. 

MUTTON AND PEA SALAD 

Prepare according to directions given above, 
using peas instead of asparagus. 

CHESTNUT SALAD— II 

Prepare according to directions given for 
Chestnut Salad — I. Mix with an equal quantity 
of sour apples cut into dice. Mayonnaise. 

CRESS AND WALNUT SALAD 

Wash and drain a bunch of watercress, pick 
oflFthe tender sprigs and place in a salad bowl. 



i86 Bveri^Das Xuncbeone 

Add half the quantity of broken English wal- 
nuts which have been soaked in lemon-juice. 
Dress with a French dressing made of twice as 
much oil as vinegar and no seasoning except 
salt. 

SHAD ROE SALAD— III 

Cook the roe with a slice of onion in salted, 
acidulated water for twenty minutes. Drain, 
cool, cut into slices, and sprinkle with French 
dressing. Add cucumber dice and chopped 
olives. Mix with mayonnaise, garnish with 
peppers, and serve on lettuce leaves. 

SALMON SALAD-HI 

Open a can of salmon, break into large pieces, 
remove the bones, skin, and fat, and lay on a 
plate. Slice two tomatoes aud mince finely a 
few small cucumber pickles. Mix the tomatoes 
with the pickle and put around the salmon, 
with a little on top. Cover with a mayonnaise, 
to which chopped pickles and capers have been 
added, and garnish with lettuce and parsley. 

ITALIAN SARDINE SALAD 

Four sardines, three large potatoes, three 
eggs, seasoning, four anchovies, half a cupful 
of lima beans cooked, and plenty of oil and 



Simple Salads 187 

vinegar. Bake the potatoes, peel them, and set 
them aside to cool. Boil the eggs hard. Slice 
the potatoes into a bowl and add the beans. 
Skin and bone the sardines and anchovies, 
break into bits, and mix them with the veget- 
able. Put the yolks of two of the eggs into a 
bowl, add a pinch each of mustard and salt and 
enough oil to make a smooth cream. Add one 
third as much vinegar as oil. Pour this dress- 
ing over the vegetables and add the shredded 
whites of the eggs. Garnish with the whole 
egg cut in slices and a few stoned olives. 

EGG AND CHEESE SALAD 

Slice half a dozen hard-boiled eggs. Line a 
salad dish with lettuce leaves, cover with a layer 
of the eggs, and sprinkle thickly with grated 
cheese. Thin some mayonnaise with a little 
cream and spread over the cheese. Add another 
layer of eggs and cheese and a sprinkling of 
chopped cucumber pickle. Put in the remain- 
der of the eggs, cover with mayonnaise and 
sprinkle more cheese over all. 

CELERY AND PINEAPPLE SALAD 

Use equal parts of shredded pineapple and 
celery, cut fine. Sprinkle with lemon-juice, 
and chill. Add a few blanched and pounded 



1 88 jBver^Dag ILuncbeons 

almonds, mix with mayonnaise, and serve on 
lettuce leaves. 

VEAL SALAD 

One cupful of cold roast veal cut into dice. 
Add one cupful of cooked peas. Sprinkle with 
celery salt, chopped capers and pickles, and 
pour over a French dressing, seasoned with dry 
mustard and chopped mint. In making the 
French dressing for this salad, use ordinary 
cider vinegar instead of tarragon vinegar. 

TOMATOES STUFFED WITH ASPARAGUS 
TIPS 

Prepare tomato shells according to directions 
previously given. Cut cold, cooked asparagus 
tips in small bits, mix with mayonnaise, and 
fill the shells. Season with grated onion if 
desired. 

TUTTI-FRUITTI SALAD 

One half pound of figs, cut in small pieces, 
one quarter pound of stoned dates, four oranges 
cut into small slices, one cupful of canned 
strawberries, one cupful of canned pineapple, 
the juice of one lemon, three or four table- 
spoonfuls of sugar, and one cupful of sherry. 
While this is not strictly a salad, it is served on 
lettuce leaves in place of a salad. Half or a 



Simple Salads 189 

third of the quantity is sufiQcient for a small 
family. 

SPAGHETTI SALAD 

Shredded celery, boiled spaghetti broken into 
inch pieces, and bits of Spanish pimento. Mix 
with mayonnaise and serve on lettuce leaves. 

SWEETBREAD AND CUCUMBER SALAD 

Mix cooked sweetbreads, cut into dice, with 
half the amount of cucumbers cut the same 
size, and a little finely cut celery. Mix with 
mayonnaise and serve on lettuce leaves. 

HAM AND CELERY SALAD 

Cut cold, cooked ham into bits and mix with 
half as much celery cut fine. Mix with mayon- 
naise and serve on lettuce leaves. Garnish with 
hard-boiled eggs cut in slices. 

EGG AND POTATO SALAD 

Dress slices of cold, hard-boiled eggs and 
potatoes with French dressing, arrange on let- 
tuce leaves, and garnish with stoned olives. 

CHEESE AND PARSLEY SALAD 

Moisten Neufchatel or cream cheese with 
cream, and shape in tiny balls. Roll in very 



igo jEver^Da^ Ximcbeons 

finely minced parsely, and serve on lettuce 
leaves with French dressing. 

CHERRY AND PINEAPPLK SALAD 

Half of a banana, one orange, one cupful of 
shredded pineapple, one cupful of stoned cher- 
ries, one fourth cupful of blanched almonds, 
the juice of half a lemon, and one tablespoon ful 
of powdered sugar. Use the cherry juice in a 
French dressing. 

SHRIMP AND CELERY SALAD 

Equal parts of shredded shrimps and finely 
cut celery. Mix with mayonnaise and serve on 
lettuce leaves. 

POTATO AND NUT SALAD 

Three cold, boiled potatoes, three hard-boiled 
eggs, one half cupful of walnuts, and a dozen 
olives. Cut the potatoes and eggs intQ dice, 
stone the olives, cut fine, break up the nut 
meats and mix all together. Pour over a small 
quantity of French dressing and let stand on 
ice. At serving-time, mix with a little mayon- 
naise. 

EGG AND CHICKEN SALAD 

Chop cold roast chicken very fine. Mix the 
yolks of hard-boiled eggs with the chicken, 



Simple SalaDs 191 

adding enough mayonnaise to make the mix- 
ture easily into balls. Cut the whites of the 
eggs into rings, and serve the balls and the 
rings together on lettuce leaves. 

cabbage; and pkppkr salad 

Shred finely a crisp, raw cabbage. Mix with 
half as much shredded green pepper. Serve on 
lettuce leaves with mayonnaise. 

CHEESE AND CELERY SALAD 

Cut crisp, tender celery into small bits, 
sprinkle with grated Parmesan cheese and 
serve on lettuce leaves with French dressing. 

CELERY AND CAULIFLOWER SALAD 

Equal parts of finely cut celery and cold, 
cooked cauliflower broken into bits. Either 
French dressing or mayonnaise. 

CAULIFLOWER AND CARROT SALAD 

Cold, cooked cauliflower broken into bits, 
and one third the quantity of cooked carrots 
cut into dice. Either French or mayonnaise 
dressing. 



192 Bvergdai? Xuncbeons 

PBA AND WALNUT SALAD 

Equal quantities of cold, cooked peas and 
Bnglish walnuts broken into small bits. Sprin- 
kle with French dressing, let stand half an 
hour and mix with mayonnaise. Serve on let- 
tuce leaves or in lemon cups. 

RUSSIAN SALAD— II 

Kqual quantities of cooked potato dice, peas, 
carrots, lima beans, shredded celery, sliced to- 
matoes, chopped onion, cucumber dice and 
anchovies broken into small bits. French 
dressing, using more vinegar than usual. 

GERMAN CAULIFLOWER SALAD 

Use cold, cooked cauliflower separated into 
flowerets. Fry shredded bacon until crisp, 
drain, and mix with the cauliflower. Make a 
French dressing, using the bacon fat instead 
of oil, and cider vinegar instead of tarragon. 
Pour hot over the salad and set away to cool. 

SPANISH SALAD 

Cut into dice three slices of stale bread. Add 
an equal quantity of cold, cooked potatoes, three 
tomatoes, sliced, and one onion chopped fine. 
Rub the salad bowl with the cut side of a clove 
of garlic, put in the salad, and pour over plenty 
of French dressing. 



Simple SalaD0 193 

ONION SALAD 

Peel two or three onions, soak in water two 
hours, chop, put into a salad bowl, add a table- 
spoonful of minced parsley and pour over 
French dressing. The large, white Spanish 
onions are best for this salad. One large onion 
is usually enough. 

RUSSIAN SAI.AD— III 

Cut crisp, tender celery into small bits, add 
one fourth the quantity of Russian caviare and 
the same quantity of anchovies as caviare. Add 
half as much tomato pulp as celery and mix 
with mayonnaise. Serve in tomato shells. 

STRAWBERRY SAI,AD 

Arrange tender, white lettuce leaves in cup 
shapes. Fill each cup with strawberries and 
put a tablespoonful of mayonnaise in each cup. 
Mayonnaise for this salad should have the mus- 
tard and tarragon vinegar omitted. 

BANANA AND PEANUT SAIyAD 

Slice bananas lengthwise, cover with finely 
ground peanuts, and serve on lettuce leaves with 
mayonnaise. 
13 



194 BverisDas Xuncbeons 

BGG AND ASPARAGUS SALAD 

Cut boiled, fresh asparagus into bits. Mix 
with slices of hard-boiled egg and serve on let- 
tuce leaves with a French dressing to which 
chopped pickles and capers have been added. 

KGG AND CUCUMBER SALAD 

Slice cucumbers and hard-boiled eggs. Alter- 
nate slices of each in a circle around a bed of 
watercress, and serve with French dressing. 

TOMATO AND CHIVE SALAD 

Peel and chill the tomatoes, and cut into 
halves. Sprinkle with finely chopped chives, 
and put a spoonful of mayonnaise on each half. 
Serve on lettuce. 

GRAPE FRUIT AND CELERY SALAD 

Mix grape fruit pulp with finely cut celery, 
using twice as much grape fruit as celery. 
Serve on lettuce leaves with mayonnaise. 

CUCUMBER AND PIMOLA SALAD 

Mix in equal parts, slicing both thin. Use 
French dressing and serve on lettuce. 



Simple Salads 195 

BGG AND CELERY SALAD 

Two heads of celery cut fine, two hard-boiled 
eggs, and half a cupful of English walnuts. 
Break the nuts into small pieces, slice the eggs 
and mix all together. Serve on lettuce with 
mayonnaise. 

CABBAGE SALAD— II 

Mix shredded, raw cabbage with mayonnaise, 
and sprinkle with celery seed. 

CABBAGE SALAD— III 

Cut off the small ends of green peppers, scoop 
out the seeds, and fill with cabbage salad pre- 
pared as above. 

EGG-BALL SALAD 

Separate the whites and yolks of hard-boiled 
eggs. Cut the whites into shreds with the 
scissors. Rub the yolks through a sieve and 
mix to a paste with mayonnaise, adding sar- 
dines, anchovies, salmon, or any preferred 
meat or fish which has been cooked and 
pounded fine. Shape the egg mixture into 
balls the size of marbles. Spread lettuce leaves 
with mayonnaise, sprinkle it with the shredded 
whites of the eggs, and drop the balls of yolk 
paste upon it. 



196 Bver^Das Xuncbeons 

STUFFBD-BGG SALAD 

Divide liard-boiled eggs in the middle, take 
out the yolks, cut a thin slice from the bottom 
of each to make them stand firm, and drop in 
a little mayonnaise. Mix the yolks to a paste 
with mayonnaise, using any preferred minced 
meat, fish, or vegetable for seasoning. Fill the 
shells, spread with mayonnaise, and sprinkle 
with chopped parsley. 

CEIvBRY AND APPLK SAIvAD 

Mix equal parts of finely cut celery and 
shredded sour apple. Serve on lettuce leaves 
with mayonnaise. 

TOMATO AND CEI.ERY SALAD 

Peel large, ripe tomatoes and cut into cubes. 
Drain in a colander until dry. Mix with half 
as much finely cut celery, and serve on lettuce 
leaves, with mayonnaise. 

SHRIMP AND NUT SALAD 

Break the shrimps into thirds. Use one half 
or one third the quantity of pecan or English 
walnut meats. Serve on lettuce with mayon- 
naise. 



simple SalaDg 197 

SMOKED HERRING SALAD 

Skin and bone the herring and flake the 
meat. Use as much hard-boiled egg as herring, 
and twice as much potato dice as herring. Sea- 
son with grated onion, and mix with French 
dressing. 

HALIBUT SALAD 

Steam halibut steaks until tender, arrange on 
a bed of lettuce and remove the skin and bone. 
Cover with a layer of shredded sweet pepper, 
hard-boiled eggs, and olives sliced thin. Serve 
with a French dressing which has been seasoned 
with grated onion. 

HALIBUT SALAD— II 

Prepare halibut steaks according to directions 
given above. Sprinkle with French dressing, 
cover with cucumbers sliced thin, and spread 
with mayonnaise. 

HALIBUT SALAD— III 

Prepare the fish according to directions given 
above, and flake it. Add half the quantity of 
finely cut celery. Serve on lettuce leaves with 
mayonnaise. 



ig8 Bvec^Das Xuncbeons 

HAIvIBUT SALAD— IV 

Prepare according to directions given for 
Halibut Salad — III, adding as much cucumber 
dice as celery. 

SMEIvT SAIvAD 

Boil the smelts, drain, cool, and flake the 
meat. Mix with cucumber dice, or finely cut 
celery, and serve on lettuce leaves with may- 
onnaise. 

LOBSTER SALAD— I 

Pick out the meat of a cold, boiled lobster, 
mix with mayonnaise, and serve on lettuce 
leaves. 

LOBSTER SALAD-II 

Prepare according to directions given for 
Lobster Salad — I, adding half the quantity of 
finely cut celery to the fish. 

SHRIMP AND TOMATO SALAD 

Break the shrimps into half-inch bits, and 
mix with twice the quantity of peeled, sliced, 
and drained tomatoes. Serve on lettuce leaves 
with mayonnaise. The tomatoes may be cut 
into quarters, instead of slicing. 



Simple Sala56 199 

CRAB AND CUCUMBER SALAD 

Use equal quantities of crab meat, broken 
into inch pieces, and cucumber dice. Season 
■with a little grated onion, and mix with 
mayonnaise. 

TURKEY SALAD 

Use cold roast turkey and prepare according 
to directions given for Chicken Salad. 

EGG AND CABBAGE SALAD 

Boil six eggs hard. When cold, cut in two 
lengthwise, and take out the yolks. Rub the 
yolks through a sieve, season with salt, pepper, 
and grated onion, and mix to a paste with 
mayonnaise. Mould into small balls and set 
aside. Shred the whites with the scissors, and 
add twice as much shredded cabbage. Mix 
with mayonnaise, arrange on a bed of lettuce 
leaves, and drop the egg balls on the salad. 

EGG AND SARDINE SALAD 

Boil three eggs hard. Cut in two lengthwise, 
and take out the yolks. Rub the yolks through 
a sieve with four sardines, season with salt and 
pepper, and add enough cream or oil to make a 
paste. Shape into balls. Shred the whites of 



200 ]6vecg&ai? Xuncbeoits 

the eggs with the scissors, and mix with twice 
the quantity of finely cut celery. Mix the 
celery and egg together with mayonnaise, 
arrange on lettuce leaves, and drop the balls of 
egg paste upon the salad. 

TONGUE AND POTATO SALAD 

Cut cold, cooked, pickled lamb's tongues into 
dice, mix with twice the quantity of cold, boiled 
potatoes cut into dice, and add a little hard- 
boiled egg, finely chopped. Pour over a French 
dressing to which a tablespoonful of chopped 
cucumber pickle has been added. 

SHREDDED LETTUCE SALAD 

Use the leaf lettuce and cut crosswise into 
narrow ribbons, using scissors or a very sharp 
knife. Serve with French dressing. Sliced 
hard-boiled eggs may be mixed with this salad. 

GERMAN CABBAGE SALAD 

Fry a cupful of finely cut bacon until crisp, 
and drain off the fat. Add the bacon to three 
times the quantity of shredded, raw cabbage. 
Make a salad dressing of the bacon fat and vine- 
gar, seasoning to taste. Pour hot over the 
cabbage and set away to cool. 



Simple Sala&0 201 

IRWIN SAIvAD 

Six medium-sized tomatoes, peeled and quar- 
tered, two or three cucumbers cut in thin slices, 
one Spanish onion chopped fine, three green 
peppers, shredded, and two large sour apples 
cut into dice. Rub the salad bowl with the cut 
side of a clove of garlic and put in the salad. 
Make a dressing with six tablespoon fuls of oil, 
three of wine vinegar, half a teaspoonful of 
mustard, a teaspoonful each of Worcestershire 
sauce, brown sugar, and salt. Sprinkle liber- 
ally with red pepper and set the bowl on ice 
until thoroughly cold. 



BEVERAGES 

Inasmuch as coflFee usually appears both at 
breakfast and dinner, it is well to bar it out ab- 
solutely from the luncheon table. Too much 
coffee drinking is injurious, as the makers of 
imitation coffees assure us daily through the 
medium of expensive advertisements. Though 
nothing else is quite as good as coffee, yet there 
are many other beverages which will prove ac- 
ceptable at luncheon. 

MILK 

Serve from an earthen pitcher, either hot or 
cold as preferred. 

BUTTBRMIIvK 

Buttermilk is always served ice cold. On a 
hot day a glass of buttermilk, and a cracker or 
a bit of salted toast will often prove a sufficient 
luncheon. 

TEA 

Use the best tea. The cheap tea is dear at 
any price. Scald out the tea-pot, which should 
never be of metal, and put into it a teaspoonful 



JBcvcvaQcs 203 

of tea for each person and one for the pot. Add 
as many cupfuls of hot water as there are tea- 
spoonfuls of tea. Cover and let steep for a mo- 
ment, but never allow it to boil. The water 
for tea must be freshly boiled and taken at the 
first vigorous boil. When tea is boiled, tannin 
is extracted from the grounds, and tannin, even 
in the most minute quantities, has a very inju- 
rious effect upon the lining of the stomach. 

VIENNA CHOCOLATE 

Three heaping tablespoonfuls of grated choco- 
late mixed to a paste with cold water. Pour 
it into a double boiler with four cupfuls of milk 
boiling hot. Add sugar to taste, and let cook 
five minutes. Beat the whites of two eggs to a 
stiff froth and put into the chocolate pot. Put 
a teaspoonful of vanilla into the chocolate after 
taking from the fire, and pour the hot chocolate 
very slowly upon the eggs, stirring constantly 
with a silver spoon or the wooden stick which 
comes for the purpose. It makes a delicious, 
frothy chocolate. The cocoa which comes in 
packages may be used instead of grated choco- 
late. 

COCOA 

Directions are given on the package the 
cocoa comes in. If not, buy another kind next 
time. 



204 JBver^&ag Xuncbeons 

LEMONADE 

Select perfect lemons and roll until soft. 
Extract the juice, using a glass lemon squeezer, 
and rejecting the seeds and pulp. Rub cut loaf 
sugar over the peel of the lemon to extract the 
oil, and add to the lemon-juice. Fill a glass 
pitcher one third full of broken ice, pour the 
lemon-juice upon the ice, and add granulated 
sugar and water to taste. 

ICED TEA 

Make tea according to directions given above, 
using two or three extra teaspoonfuls of tea. 
Fill a glass pitcher half full of broken ice, and 
pour the tea, scalding hot, upon the ice, being 
careful that the stream strikes the ice, and not 
the pitcher. Serve with cut loaf sugar, and 
slices of lemon. 

PINEAPPLE CUP 

Put into a bowl the juice of three lemons, 
two oranges, sliced and seeded, one grated 
pineapple, and one cupful of sugar. Let stand 
an hour to extract the juice, then strain through 
a fruit press. Add to the juice as much cold 
water as desired, and two slices of pineapple, 
shredded. Pour into glasses half full of cracked 
ice. 



JBeveragee 205 

RASPBERRY CUP 

Mash and strain two cupfuls of currants 
stripped from the stems. Mash also an equal 
quantity of raspberries. Mix the juices, sweeten 
to taste, and serve in glasses with cracked ice 
and cold water. 

PINEAPPIvE LEMONADE 

One cupful of sugar, one cupful of canned 
pineapple, one cupful of water and the juice of 
two lemons. Boil the sugar and water until it 
threads. Put the pineapple through the fruit 
press and add to the syrup with the juice of the 
lemons. When ready to serve, add water and 
sugar to taste. Serve ice cold. 

GRAPE JUICE 

Stem ripe Concord grapes. Do not wash un- 
less necessary. Cover with cold water and put 
into a saucepan over a slow fire. Boil until 
the grapes are in pieces, then strain through 
coarse cheese-cloth and sweeten to taste. Serve 
in glasses with plenty of cracked ice. 

BLACKBERRY SHRUB 

For every cupful of fruit juice take one half 
cupful of cider vinegar and two cupfuls of 
sugar. Put the fruit, sugar, and vinegar over 



2o6 JBvergDaB Ximcbeons 

the fire, stir until the sugar dissolves, and boil 
until a thick syrup. Skim if necessary, strain, 
and bottle. When served, allow one fourth 
cupful of syrup to half or three fourths of a 
cupful of ice water. 

RASPBERRY SHRUB 

Use ripe red raspberries, and prepare accord- 
ing to directions given for blackberry shrub. 

RASPBERRY DASH 

Fill the tumbler half full of cracked ice. 
Add one tablespoon ful of sweetened raspberry 
juice and one tablespoonful of cream. Fill the 
glass with soda water. 

MINT SANGAREE 

Crush two or three sprays of mint with a 
lump of sugar. Put into a glass half full of 
cracked ice. Add four tablespoonfuls of grape 
juice and fill the glass to the brim with charged 
water. Shake thoroughly and strain into an- 
other glass. 

SELTZER LEMONADE 

Squeeze the juice of a lemon into a tall glass, 
add two inches of shaved ice, two heaping 
teaspoonfuls of sugar and fill the glass with 
seltzer or Apollinaris. 



:fBeveragc0 207 

TEMPERANCE PUNCH 

Upon a tablespoonful of good tea pour two 
quarts of boiling water. In the meantime have 
ready the juice and peelings of three lemons 
and one orange in a pitcher. When the tea has 
steeped for five minutes, strain through a fine 
strainer into the pitcher. Add a cupful of sugar 
and cool slowly. At serving-time put into 
glasses with plenty of ice. 



EASY DESSERTS FOR LUNCHEON 

APPLE) FLOAT 

Make apple sauce and rub it through a coarse 
sieve. Sweeten to taste and flavor with a little 
cinnamon or nutmeg ; then add a little cream 
if the sauce is too stiff. To a pint of apple 
sauce use the whites of three eggs, beaten to a 
stiff froth. Add the apple sauce to the eggs by 
spoonfuls, folding rather than stirring, and slip 
into a hot oven. When well puffed and brown, 
sprinkle with powdered sugar and serve with 
cream. 

APPLE CUSTARD 

Use five eggs, well beaten, to a quart of milk. 
Stir in a pint of apple sauce, sweeten and flavor 
to taste, and bake carefully. Set the custard 
into a pan of water in the oven to prevent 
burning. 

APPLE COBBLER 

Peel and core eight medium-sized apples. 
Arrange in a baking-dish, and fill the cores with 
208 



j6a6i3 j5)C60ert0 tor Uuncbeon 209 

sugar. Make a batter of three cupfuls of milk, 
three ounces of flour and four eggs, well beaten. 
Pour over the apples and bake until the fruit is 
done. Serve with any preferred pudding sauce. 

ALMOND BLANC MANGE) 

Make a paste of four tablespoon fuls of corn 
starch, wet with a little cold water. Stir it into 
a quart of milk, with four tablespoon fuls of 
sugar, and boil until thick. Flavor with a drop 
or two of bitter almond, and stir in one cupful 
of blanched and shredded almonds. Mould, 
chill, and serve with cream. 

BANANA PUFFS 

One cupful of sugar, one cupful of flour, one 
teaspoon ful of baking-powder, three eggs well 
beaten, and cold water enough to make a bat- 
ter, probably about one fourth of a cupful. 
Mix, and stir in three bananas, peeled and 
sliced thin. Half fill buttered custard cups, 
steam one hour, and serve with lemon sauce. 

BROWN BETTY 

In a quart pudding-dish arrange alternate 
layers of sliced apples and bread-crumbs. 
Season each layer with butter, sugar, nutmeg, 
14 



210 iBver^Da^ Xuncbeoiis 

clove aud cinnamon. When the dish is full, 
pour over it half a cupful each of molasses and 
water well mixed. Cover with crumbs. Set 
the dish into a pan of hot water and bake until 
the apples are soft, adding more molasses and 
water if needed. A few raisins or nuts may be 
added to this pudding. Serve with cream. 

BAKED RICE PUDDING 

One cupful of rice, one cupful of sugar, one 
teaspoon ful of salt, six cupfuls of milk and a 
cupful of stoned raisins. Put the rice into a 
baking-dish, add the other ingredients, flavor 
with cinnamon or nutmeg and bake in a very 
slow oven for three or four hours. Stir two or 
three times during the first hour, and if the top 
browns too quickly, cover with buttered paper. 
If the pudding seems dry, add another cupful 
of milk. Half of this recipe is sufficient for a 
small family. 

BAKED PEARS 

Use the large, hard pears which are sold for 
cooking. Core, but do not peel. Fill the cores 
with brown sugar, and bake in a pan containing 
a little water. Baste occasionally and cook 
until tender. Serve hot or cold with cream or 
boiled custard. 



JSasg 2)e8sert6 for Xuncbeon 211 

BREAD PUDDING 

One quart of milk, one pint of bread-crumbs, 
two eggs well beaten, a pinch of salt, and one 
tablespoonful of butter. Bake about twenty 
minutes. Nuts or raisins are agreeable addi- 
tions to this pudding. After it is baked, jam or 
jelly may be spread over the top and then a 
meringue made of the whites of two eggs beaten 
stifiFwith a little powdered sugar. Bake until 
the meringue is brown. 

CUP CUSTARDS " 

Six eggs, half a cupful of sugar, and one quart 
of new milk. Beat the eggs with the sugar and 
add a teaspoonful of vanilla. Mix carefully 
■with the milk, fill the custard cups, and set into 
a pan of hot water in a slow oven. Anything 
which has eggs and milk in combination must 
be cooked at a low temperature. When the 
handle of a spoon or the blade of a knife comes 
out clean from the custard, it is done. Set 
aside to cool. A little nutmeg is often grated 
over the top of these cup custards, just as they 
come from the oven. They are served in the 
cups in which they are baked. 

BAKED COCOANUT CUSTARDS 

Use the fresh cocoanut if possible. If not, 
soak a package of dessicated cocoanut for ten 



212 Bver^Oa^ Xuncbeons 

minutes in boiling water, then drain and dry. 
Add one cupful of cream to the cocoanut and 
sweeten to taste. Stir in gradually a cupful of 
rich milk. Add gradually the whites of four 
eggs beaten to a stiff froth, flavor with nutmeg 
and cinnamon, and bake according to directions 
given above. Serve cold with a sprinkle of 
granulated sugar in each cup. 

BORDEAUX PUDDING 

Cut a sponge cake into three layers, spread 
with jam, put together again, cover with 
whipped cream, sweetened and flavored, and 
sprinkle with chopped nuts. Serve on a platter. 

CHOCOLATE PUDDING 

One cupful of stale bread-crumbs and enough 
milk to make a smooth paste when boiled. 
Add a heaping tablespoonful of butter, a heap- 
ing tablespoonful of cocoa, sugar to taste, and a 
few drops of vanilla. Take from the fire and 
add three eggs beaten separately, first the yolks, 
then the whites beaten to a stiff froth. Put 
into a buttered pudding-dish and bake carefully. 
Serve with cream, either whipped or plain. 

CHOCOLATE BLANC MANGE 

One pint of milk, two eggs, a pinch of salt, 
two tablespoonfuls of sugar, two tablespoon fuls 



IBae^ Desserts tor Xuncbeon 213 

of corn starch, a square of chocolate, and half 
a teaspoonful of vanilla. Heat the milk in a 
double boiler and melt the chocolate. Make a 
paste of the starch with a little cold water and 
beat the eggs with the sugar. When the milk 
is hot, stir in the other ingredients carefully 
and add the melted chocolate last. Pour into 
moulds and cool. Serve with whipped cream. 

COFFEE BLANC MANGE 

Two cupfuls each of coffee and milk. Add 
four tablespoonfuls of corn starch, wet to a paste 
with cold water, and four tablespoonfuls of 
sugar. Cook until it thickens, then pour into a 
wet mould and chill. Serve with cream, either 
whipped or plain. 

FRENCH PANCAKES 

Use any good pancake batter, except buck- 
wheat, and bake in small, round, thin pancakes. 
Spread with jelly or jam, roll up, sprinkle with 
powdered sugar, and serve hot. 

FRUIT PUDDING 

One cupful of milk and one cupful of canned 
fruit juice. Add two tablespoonfuls of powdered 
sugar and bring to a boil. Remove from the 
fire and stir in quickly the well-beaten yolks of 



214 Bverst)aB Xuncbeons 

four eggs. Butter a pudding-dish and put into 
it a large cupful of canned fruit. Beat the 
whites of the eggs to a stiff froth, stir into the 
custard, pour over the fruit and bake half an 
hour. 

FRUIT SPONGE 

Soak half a package of gelatine in a little 
cold water, dissolve over steam, and add to one 
cupful of fruit pulp which has been mashed 
through a sieve and heavily sweetened. Stir 
until cool. When the fruit mixture begins to 
thicken stir in lightly the whites of six eggs 
which have been beaten to a stiff froth. Pour 
into a chilled mould and cool. Grated pine- 
apple, banana, and peach sponges are very satis- 
factory. 

LEMON SPONGE 

Whip the whites of six eggs to a stiff froth. 
Soak half a package of gelatine in a little cold 
water, and dissolve over steam. Add to the 
gelatine the grated rind and juice of half a 
lemon and enough sugar to make very sweet. 
Stir until cool, but not stiff, then fold lightly 
into the egg mixture and when it begins to con- 
geal, pour into a wet mould and chill. Orange, 
cherry, raspberry, and currant sponges are made 
in the same way, mixing the fruit juice with 
the gelatine. These puddings may be served 



JSaeg Deseects for Uuncbeon 215 

with boiled custard or whipped cream for a 
sauce. 

FRUIT BLANC MANGB 

Drain the juice from canned fruit and allow 
two tablespoon fuls of corn starch to each pint 
of fruit juice. Cold water may be added to the 
juice to make up the requisite quantity. Add 
cold water to the starch until a smooth paste is 
formed, stir it into the hot juice, cook until 
thick, add the drained fruit, mould, and chill. 

FARINA PUDDING 

Three heaping tablespoonfuls of farina boiled 
in milk, with a bit of stick cinnamon and a 
pinch of salt. When cold, add the yolks of four 
eggs, well beaten, with sugar suflBcient to sweet- 
en, and lastly the whites of the eggs beaten to 
a stiff froth. Steam in a mould for an hour or 
more and serve with vanilla sauce. 

A SIMPLE PUDDING SAUCE 

Put one tablespoonful of butter into a sauce- 
pan and when it froths add two tablespoonfuls 
of flour. Cook until the mixture leaves the 
sides of the pan, then add two cupfuls of cold 
water. Stir constantly until the sauce is thick, 
then sweeten and flavor to taste. 



2i6 lEvertjOais Uuncbcons 

FRITTERS. 
Two eggs, one tablespoonful of melted but- 
ter, oue cupful of flour, half a cupful of cold 
water, a pinch of salt and a teaspoonful of sugar. 
A little more melted butter may be needed. 
The batter should be just barely stiff enough to 
hold shape. Slices of apples, peaches, apricots, 
oranges, pineapples, or bananas are dipped into 
this batter and fried immediately in deep fat. 
Drain on brown paper and serve with a sweet 
sauce flavored with lemon or with fruit juice. 
Canned fruit may be used in fritters. Bananas 
for fritters are sprinkled with lemon-juice, cut 
into quarters lengthwise, and dipped into the 
batter. Banana fritters are delicious with a 
sauce flavored with grated lemon-peel and made 
tart with the juice of the lemon. 

GRAHAM FRUIT PUDDING 
Two cupfuls of Graham flour, one cupful of 
raisins or currants, one cupful of sweet milk, 
one cupful of molasses, one egg well beaten, 
one teaspoonful of salt, and one teaspoonful of 
soda. Mix carefully, pour into a pudding 
mould and steam three hours. For the sauce, 
use a tablespoonful each of butter and corn 
starch and sufiBcient boiling water to make it 
of the proper consistency. Add half a cupful 
of sugar and the juice of half a lemon. Boil up 
once and serve. 



Ba65 Desserts for Xuncbeon 217 

INDIAN PUDDING 

One cupful of Indian meal, one cupful of mo- 
lasses, two quarts of milk, two teaspoonfuls of 
salt, three tablespoonfuls of butter, one quart 
of pared, cored, and quartered apples, half a tea- 
spoonful of ginger, and half a teaspoonful of 
grated nutmeg. Put the milk on in a double 
boiler. When it boils, sprinkle the meal into 
it gradually, stirring all the time. Cook half an 
hour or more, stirring often. Add the molasses, 
butter, seasoning, and apple. Butter a pudding- 
dish and pour the mixture into it. Bake slowly 
for three hours. This is an old New England 
recipe. 

JAM PUDDING 

Melt two ounces of butter and add it to two 
well-beaten eggs, then stir in a cupful of any 
preferred jam or marmalade. Butter a pudding 
mould and put in a layer of bread-crumbs, then 
a layer of the jam mixture, and so on until the 
dish is full, having crumbs on top. Bake or 
steam, as is most convenient, and serve either 
hot or cold with cream. 

JAM PUDDING— II 

Three fourths of a cupful of butter beaten to 
a cream, a cupful and a half of flour, three eggs 
beaten separately, one cupful of sugar, half a 



21 8 j£\fcv^^^^ Xuncbeons 

cupful of sour cream, a pinch of soda, and one 
cupful of any preferred jam. Bake until done 
and serve with sauce. 

MARQUISE PUDDING 

Get an oblong loaf of angel food from the 
baker's and scrape off the frosting. Cut the 
cake into half-inch slices and arrange on a plat- 
ter. Sprinkle with candied fruit and chopped 
nuts, and cover with whipped cream. 

MAPLE CUSTARD 

Six eggs, three cupfuls of milk, a pinch of 
salt, and half a cupful of heavy maple syrup. 
Mix and bake according to directions given 
for cup custards. 

ORANGE JELLY 

Haifa package of gelatine, half a cupful of 
cold water, the juice of a lemon, one cupful of 
boiling water, and two cupfuls of orange-juice. 
Soak the gelatine in cold water, add the boiling 
water and half a cupful or more of sugar. 
When cool, add the lemon- and orange-juice, 
strain through cheese-cloth into moulds and 
chill. A fine orange flavor may be secured 
by grating the orange rind into the juice, let- 
ting it stand for an hour or two, and straining 



JSae^ 'Bceecvte for Xuncbeon 219 

through cheese-cloth before putting into the 
jelly. Or, use loaf sugar, and rub the lumps 
upon the orange rind to extract the zest. 

ORANGE CUSTARD 

Beat the yolks of five eggs with the whites of 
two, then add four ounces of sugar. Stir into a 
quart of milk which is just at the boiling point, 
and add the grated rind of an orange. Pour 
into a buttered pudding-dish, set the pan into 
another of boiling water and bake until a knife 
comes out clean. Make a meringue of the 
whites of the eggs beaten to a stiff froth with a 
little powdered sugar, flavored with orange- 
juice, sprinkle with powdered sugar and a little 
of the grated rind, and brown quickly in the 
oven. Serve either hot or cold. 

FIG DESSERT 

Use one pound of California figs. Soak in 
cold water until soft, then stew slowly until 
tender. Add sugar enough to make a rich, 
heavy syrup, and flavor with a few drops of va- 
nilla. Cool and turn into a glass dish. Just 
before serving, cover the figs with whipped 
cream which has been sweetened and flavored 
with vanilla. Serve small plain cakes or wa- 
fers with it. 



220 ]£veri2&as Xuncbcone 

PINEAPPLE PUDDING. 

Three scant cupfuls of scalded milk, one 
fourth of a cupful of cold milk, one third of a 
cupful of corn starch, one fourth of a cupful of 
sugar, a few grains of salt, the whites of three 
eggs, and half a can of grated pineapple. If 
the pineaple is very sweet, a sprinkle of lemon- 
juice will improve it. Mix the corn starch, 
sugar, and salt, add to the cold milk, stir into 
the hot milk, and cook about fifteen minutes. 
Add the pineapple and the whites of the eggs 
beaten to a stiff froth, mould, chill, and serve 
with cream. 

PEACH KISSES 

Peel large, ripe peaches, remove the stones, 
and in each cavity put a marshmallow. 
Sprinkle with powdered sugar, and cover with 
whipped cream. 

PRUNE JELLY WITH ALMONDS 

Make a strong, clear, lemon jelly, according 
to directions given for orange jelly. It will 
take much less lemon-juice. Soak the prunes 
over night and stew gently until tender, using 
very little sugar, if any. Pour the lemon jelly 
into small cups, and as it begins to stiffen drop 
a prune or two into each cup, together with a 
few blanched and shredded almonds. If the 



Basg Desserts tor Xuncbeon 221 

work is carefully done, the prunes and almonds 
will be moulded in the jelly. Chill and turn 
out of the cups at serving-tirae. 

PRUNE SOUFFLE 

Soak eighteen prunes over night and stew 
until tender. Remove the stones and rub the 
prunes through a sieve until the pulp is smooth. 
Beat the whites of eight eggs to a stiff froth 
with seven tablespoonfuls of powdered sugar, 
fold the prune pulp carefully in, turn into a 
buttered pudding-dish, and bake twenty min- 
utes. Serve immediately, or it will fall. 

ROLY POLY 

Make a biscuit dough according to directions 
given in a previous chapter for baking-powder 
biscuits. Roll it into a long oblong sheet, 
spread with fruit, either fresh or canned, — ap- 
ples, pears, peaches, pineapple, strawberries, 
raspberries, plums, gooseberries, huckleberries, 
or cherries, — roll up, tie in a cloth, tying closely 
at the ends, and steam until done. Serve in 
slices with lemon sauce, or with sauce flavored 
with the juices of the fruit used. 

SNOW-BALLS 

Boil rice until tender, or use cold, boiled rice. 
Spread it, an inch thick, over small squares of 



222 Hveri5Dai2 Xuncbeona 

coarse muslin wet in cold water. In the centre 
place an apricot, or a canned peach, a few 
canned cherries, drained of their juice, a canned 
pear, plum, or any suitable fruit. Tie the cloth 
carefully, covering the fruit with the rice. 
Steam ten minutes, then remove the cloths and 
serve with a syrup flavored with the juice of 
the canned fruit used. 

SURPRISE) PUDDING 

Mould boiled rice in a border mould, turn 
out on a stone platter, dot with butter, sprinkle 
with sugar, and put in the oven until brown. 
Fill the centre with canned peaches, or apricots, 
or pears, drained of their juice, pile whipped 
cream over the top, sprinkle with chopped nuts, 
and serve. 

SPANISH CREAM 

Scald a quart of milk, and add to it half a 
package of gelatine which has been soaked and 
dissolved by gentle heat. Beat the yolks of 
three eggs very light with a cupful of sugar, 
and stir carefully into the hot milk. Cook 
very slowly until the mixture coats the spoon, 
remove from the fire, flavor with lemon or 
vanilla, strain into a mould which has been 
wet in cold water, and set aside to harden. 



Basi? Besserts for Xuncbeon 223 

SAGO CREAM 

Cook half a cupful of sago in two cupfuls of 
milk until clear, add a pinch of salt and three 
tablespoonfuls of sugar. Beat the whites of 
three eggs, add to the mixture, and cook for 
two minutes. Flavor with lemon when a little 
cool, and fold in lightly one cupful of whipped 
cream. Pour into a mould and set 'on ice. 
Serve with a sauce of fresh fruit, crushed and 
sweetened. 

SNOW PUDDING 

One third of a package of gelatine, one fourth 
of a cupful of cold water, the whites of three 
eggs, one cupful of boiling water, one cupful of 
sugar, and one fourth of a cupful of lemon-juice. 
Soak the gelatine in the cold water, dissolve 
in the boiling water, add the lemon-juice, 
strain, and set aside in a cool place. When 
cool, but not stifif, beat in the stiffly-beaten 
whites of the eggs, and pour into a shallow ob- 
long mould to chill. The whites of the eggs 
will rise to the top. When cold, cut into 
squares and serve with a boiled custard sauce. 

SPICED APPLES WITH CIDER 

One cupful of brown sugar, one cupful of ci- 
der, one fourth of a cupful of good vinegar, 
two bay leaves, twenty whole cloves, six whole 



224 BvergDa^ Xuncbeons 

allspice, two inches of stick cinnamon, and a 
blade of mace. Put into a saucepan and bring 
to a boil. Pare and core eight tart apples, 
quarter, add to the syrup, and simmer gently 
until tender. Skim out the fruit, boil down the 
syrup until as thick as honey, pour over the 
fruit, and serve very cold with cake. 

TARTLETS 

I/ine small patty-pans with good paste and 
bake until brown. Fill with any kind of 
canned fruit, drained of its juice, or jam. 
Cover with a meringue and brown in the oven, 
or, at serving-time, put a spoonful of whipped 
cream on each one. 

TAPIOCA PUDDING 

Use the pearl tapioca and soak over night, or 
the minute tapioca which requires no soaking. 
Cook slowly in plenty of water until trans- 
parent, and have the tapioca just thick enough 
to pour easily. Butter a baking-dish, put in 
a layer of the tapioca, and then a layer of any 
kind of fruit, either fresh or canned, apples, 
peaches, pears, pineapple, apricots, plums, 
preserved quinces or gooseberries. Use sugar 
with discretion if the canned fruit is to serve 
for the pudding, and quite liberally if fresh fruit 
is used. Have sugar on top, dot with butter. 



JBas^ Desserts for ILuncbeon 225 

and bake until the fruit is done and the top 
brown. Serve cold, with or without cream or 
sauce. Apple tapioca is particularly good, 
flavored with nutmeg or cinnamon. 

TAPIOCA CREAM 

Soak three heaping tablespoon fuls of flake 
tapioca in a cupful of cold water over night. 
Bring a quart of milk to the boil, add a pinch of 
salt and the tapioca, and stir until it thickens. 
Add a cupful of sugar and the well-beaten yolks 
of three eggs. Take from the fire and let cool 
a few moments, then stir in the whites of the 
eggs, beaten to a stiff froth, and any preferred 
flavoring. Chill and serve with cake. 

WINK JEI.LY 

Prepare according to directions given for 
orange jelly, using wine instead of orange-juice. 
The lemon-juice brings out the flavor of the 
wine. 

SWEET RICE CROQUETTES 

Cook a cupful of blanched rice with a tea- 
spoonful of salt in three cupfuls of milk until 
tender and dry, add three egg yolks well 
beaten, one fourth of a cupful each of butter, 
sugar, whipped cream, and candied orange- 
peel shredded fine. When cool, shape into 



226 BvcrgDag Xuncbeons 

croquettes, dip in egg and crumbs, and fry in 
deep fat. Serve with fresh raspberries and 
powdered sugar, or with the iuice of canned 
raspberries. 

VANITIES 

Beat two eggs very light, add half a tea- 
spoonful of salt, and work in enough flour 
to roll. Roll as thin as paper and cut with a 
large biscuit cutter, dropping the scraps into 
cold water to keep soft. The scraps may be 
rolled again by working in a little flour. Drop 
the vanities into deep, boiling fat, let brown 
very lightly, skim out, drain on brown paper, 
and sprinkle with powdered sugar and cin- 
namon. 

^CI^AIRS 

Boil together until thick one cupful of water, 
half a cupful of butter, and one cupful of flour. 
When cool, stir in, one at a time, three unbeaten 
eggs. Bake in gem pans in a steady oven. 
When cool, slit them at the side and fill with 
boiled custard or whipped cream. They may be 
frosted with chocolate frosting if desired. 

SOFT COOKIES 

One cupful of butter, one and one half cup- 
fuls of sugar, two eggs, three tablespoonfuls of 



Basi^ ©esscrts for Uuncbcon 227 

milk, one teaspoonful of baking-powder, and 
flour enough to roll into a soft dough. Cut in 
rounds and bake in a quick oven. 

COCOANUT COOKIKS 

One cupful of butter, two cupfuls of sugar, 
two eggs well beaten, one cupful of grated cocoa- 
nut, one teaspoonful of vanilla, two teaspoon- 
fuls of baking-powder, and enough sifted flour 
to roll out. Bake a pale brown. 

CHOCOI.ATK CAKES 

Two tablespoon fuls of butter, one cupful of 
sugar, half a cupful of water, one and one half 
cupfuls of flour, a pinch of salt, one teaspoonful 
of baking-powder, two eggs, four tablespoonfuls 
of grated chocolate melted over hot water, and 
one teaspoonful of vanilla. Cream the butter, 
add the sugar, the beaten eggs, the chocolate, 
and lastly the flour, into which has been sifted 
the salt and baking-powder. Alternate the 
flour with the water. Bake in patty-pans in 
a moderate oven. 

NORWEGIAN PUDDING 

Soak one cupful of sago in cold water for four 
hours, then boil two cupfuls of gooseberries or 



228 Bver^Da^ Xuncbcons 

red currants in two cupfuls of water, sweetened 
to taste. When the fruit is soft, rub through a 
fine sieve and return to the saucepan with the 
sago. Stir over the fire until the sago is clear, 
then pour into a mould. When set, turn it out 
carefully, and serve with whipped or plain 
cream. 

BREAD AND COCOANUT PUDDING 

Cover a cupful of freshly grated bread-crumbs 
with two cupfuls of hot milk, add a heaping ta- 
blespoonful of butter, stir until melted, and set 
aside to cool. Beat the yolks of two eggs with 
half a cupful of sugar and a tablespoon ful of 
lemon-juice. Add a little of the grated lemon 
rind, half a teaspoonful of vanilla, one half cup- 
ful of grated cocoanut, and the bread mixture. 
Bake in a buttered pudding-dish in a moderate 
oven until the pudding is of the consistency of 
custard. Spread with jelly or jam and add a 
meringue if desired. 

RICB WITH BANANAS 

Season cold, boiled rice with melted butter, 
the grated rind of lemon, and sugar. Make 
into a paste with the well-beaten yolks of eggs. 
Cook until the rice is thick, then pack into a 
buttered border mould and keep warm for ten 



Bas^ Desscrtg for ILuncbeon 229 

minutes. Turn out carefully upon a plate and 
fill the centre with sliced bananas. Pour over 
the pudding a sugar syrup flavored with lemon, 
orange, or any preferred fruit juice. 

RICH AND COCOANUT CUSTARD 

Put half a cupful of well-washed rice into a 
double boiler with three pints of milk and let 
it cook until very soft, then set aside to cool. 
Beat together five eggs, leaving out the whites 
of two, one cupful of sugar, and one grated 
cocoanut. Stir in the cold rice mixture and 
bake in the oven to a soft custard. Make a 
meringue of the whites of the eggs and six ta- 
blespoon fuls of powdered sugar. Pile on top of 
the pudding and set back into the oven until 
brown. 

JAM AND CORN STARCH PUDDING 

Scald two cupfuls of milk in the double boiler, 
mix together three tablespoonfuls of corn starch 
with a little cold milk, stir into the hot milk 
and cook fifteen minutes. Add three table- 
spoonfuls of sugar beaten with a few grains of 
salt and the yolks of three eggs. Stir and cook 
this for three minutes, then mix in lightly one 
teaspoonful of vanilla and the whites of the eggs 
beaten stiffly. Pour the pudding into custard 



230 iBvcc^Da^ Xuncbcons 

cups which have been rinsed in cold water, and 
set away to cool. Before serving, turn out, 
scoop a teaspoonful of pudding from the top of 
each, and fill the cavities with jam. 

BLENHEIM PUDDING 

Make a custard with one egg, one tablespoon- 
ful of sugar, and a cupful of milk. Butter a 
pudding-dish, put a layer of jam at the bottom, 
then slices of buttered bread, then a layer of 
thinly cut citron, and some raisins. Pour the 
custard over and bake. 

INDIVIDUAL CHOCOLATE PUDDINGS 

Mix well one fourth of a pound of powdered 
sugar and one fourth of a pound of butter, add 
one fourth of a pound of grated chocolate and 
the yolks of five eggs. Cook five minutes, then 
remove from the fire and let cool. When cold, 
fold in the stiffly-beaten whites of the eggs. 
Butter six custard cups, and sprinkle the insides 
with sugar. Fill with the pudding and bake in 
a pan of hot water in a moderate oven. It will 
take about thirty minutes. 

FLOATING ISLANDS OF CREAM 

Put one glass of jelly or jam into a bowl with 
the whites of two eggs, and beat them well. 



iBasg Wesecvte for Uuncbeon 231 

Whip one pint of cream to a stiff froth and put 
into a glass dish. Drop tablespoonfuls of jelly 
into the cream. This pudding may be served 
in sherbert cups. 

JELIvIBD PRUNES 

Stew one pound of prunes with a handful of 
raisins, and after taking from the fire, add 
lemon -juice and sugar to taste. When soft, 
pour off the water and stone the fruit. Soak 
one tablespoonful of gelatine, dissolve over 
steam, and stir into the fruit juice. When it be- 
gins to thicken, add the fruit and set away to 
harden. Serve cold with cream. 

SPONGE CAKE AND WHIPPED CREAM 

Slice a sponge cake, or buy small square 
sponge cakes at the bakery. Arrange in a glass 
dish, sprinkle with wine, and pour over sweet- 
ened whipped cream flavored with vanilla. 

CHOCOLATE AND APPLE CUSTARD 

Peel, core, and quarter half a dozen apples, 
put into a pan with a little water, and season 
with sugar and cinnamon. Cook until the ap- 
ples are reduced to a pulp. Scrape a pound of 
chocolate into a saucepan with three quarters 



232 jBver^Oai^ Xuncbeone 

of a cupful of sugar and one quart of milk. 
Beat the yolks of six eggs with the whites of 
two, and add a tablespoonful of canned cher- 
ries. When the chocolate and milk begin to 
boil, pour in the eggs, stirring gently all the 
time. Pour the chocolate over the apple pulp, 
set the dish into a pan of boiling water, and put 
into the oven until firm. 

DATE PUDDING 

Two thirds of a cupful of chopped suet, one 
cupful of stale bread-crumbs, one egg well 
beaten, two tablespoon fuls of sugar, one cupful 
of milk, one cupful of stoned dates cut fine, one 
teaspoonful of vanilla, two teaspoonfuls of bak- 
ing-powder, a pinch of salt, and enough sifted 
flour to make a thick batter. Steam three 
hours, and serve with a soft sauce. 

DATE DESSERT 

Boil together for three minutes one cupful of 
sugar and two cupfuls of water. Add a pound 
of stoned dates and simmer until tender. Skim 
out the dates and boil down the syrup until re- 
duced one half, flavor with vanilla and sherry, 
pour over the dates, and serve cold with whipped 
cream. 



:6asi2 2)c60ert6 for Xuncbeon 233 

CRBAM PUFFS 

Boil together one half cupful of butter and 
one cupful of water. Stir in one cupful of flour, 
take from the fire, cool, and add three unbeaten 
eggs, one at a time. Beat until thoroughly 
mixed and drop by spoonfuls far apart on but- 
tered tins. Bake from twenty to thirty minutes 
in a quick oven. Make a filling of three cup- 
fuls of milk, two eggs well beaten, half a cupful 
of sugar, and two tablespoon fuls of corn starch 
dissolved in a little water. Cook in a double 
boiler until thick, take from the fire and flavor 
to taste. Slit the puffs and fill with the cold 
custardo 

BOILED RICE PUDDING 

Wash two cupfuls of rice and soak it in water 
for half an hour, then turn off" the water and 
mix the rice with a cupful of stoned raisins cut 
in halves. Add a pinch of salt and tie the 
whole in a cloth, leaving room for the rice to 
double in bulk. Boil two hours in plenty of 
water and serve with wine or with spice sauce. 

LEMON BLANC MANGE 

One third of a cupful of lemon-juice, two 
thirds of a cupful of orange-juice, and one cup- 
ful of cold water. Boil, add three tablespoon fuls 



234 JSvcrgDai? Xuncbcons 

of corn starch dissolved in a little cold water, 
three tablespoon fuls of sugar, and a pinch 
of salt. Boil slowly for ten minutes, stirring 
constantly, then add the whites of three eggs 
beaten to a stiiF froth. Stir well, remove from 
the fire, mould, and chill. Serve with a custard 
made of the yolks of the eggs, two cupfuls of 
milk, three tablespoon fuls of sugar, and half a 
teaspoonfiil of lemon extract. Cook the cus- 
tard in a double boiler until it coats the spoon. 

HAMBURG SPONGE 

Soak a tablespoonful of granulated gelatine 
in two tablespoonfuls of cold water and add the 
juice of an orauge. Beat the yolks of three 
eggs with half a cupful of sugar until verj' light, 
then add the dissolved gelatine and a little of 
the grated rind of the orange. Beat until it 
thickens, then add the whites of the eggs beaten 
stiff. Mould and chill. Serve with strawber- 
ries crushed with powdered sugar. 

STRAWBERRY CREAM CAKE 

Cut a sponge cake into three layers, and put 
together with crushed and sweetened strawber- 
ries in between. Cover the cake with whipped 
cream and garuish with whole strawberries. 



Bags Desserts for Xuncbcon 235 

STRAWBERRY SHORTCAKE 

Prepare the dough according to directions 
given for baking-powder biscuits in a previous 
chapter. Cut into two round cakes the size of 
a pie tin, spread one with soft butter and put 
the other on top of it. Bake in a moderate 
oven. When done, tear the layers apart, 
spread with soft butter and put together with 
crushed and sweetened strawberries in be- 
tween. Pour over the cake more crushed and 
sweetened strawberries, with their juice, and 
serve hot. 

STUFFED PRUNES 

Soak large, fine prunes in sherry over night, 
drain, remove the stones, stuff with cut marsh- 
mallows and broken English walnut meats, and 
roll in powdered sugar, 

HICKORY-NUT MACAROONS 

One pound of powdered sugar, one pound of 
chopped hickory nuts, the whites of five un- 
beaten eggs, half a cupful of flour, and one tea- 
spoonful of baking-powder. Drop on buttered 
paper and bake in a slow oven„ 

BANANA SHORTCAKE 
Slice the bananas, sprinkle with sugar and 
lemon-juice, and prepare according to direc- 
tions given for strawberry shortcake. Serve 
with whipped cream. 



236 Bvcri^Da^ Xuncbeons 

PEACH SHORTCAKE 

Peel large, ripe peaches, cut fine, and pre- 
pare according to directions given for straw- 
berry shortcake. Serve with whipped cream. 

GOLDEN BALIv FRITTERS 

Put into a saucepan two cupfuls of water, one 
tablespoonful of butter, and half a cupful of 
sugar. When it boils, stir into it two cupfuls 
of sifted flour and mix thoroughly. Remove 
from the fire, and when nearly cold, add four 
unbeaten eggs, one at a time, and one cupful 
of preserved ginger, chopped fine. Drop by 
spoonfuls into deep fat and fry a golden brown. 
Drain on brown paper, and serve with a sauce 
made from the ginger syrup and flavored with 
lemon-juicco 

GOOD FRIDAY PUDDING 

One and one half cupfuls of bread-crumbs 
and the same quantity of chopped apples, one 
cupful of raisins and three well-beaten eggs. 
Put into a buttered mould and steam an hour 
and a half. Serve with a brandy sauce. 

BANANA TRIFLE 

Cut stale sponge cake into small squares. 
Arrange in a glass dish with alternate layers of 



Ba0i2 De60ert6 tor Xuncbeon 237 

sliced and sugared bananas, having cake on 
top. Pour over sweetened whipped cream fla- 
vored with sherry. 

PUFFS 

Prepare the mixture for golden ball fritters, 
leaving out the ginger. Fry in deep fat. Make 
an incision in one side of the puff, fill with jelly 
or jam, and keep warm in the oven. Serve with 
or without sauce. 

STUFFKD APPLES 

Core good cooking apples, and stuff the 
centres with chopped nuts and brown sugar. 
Put a teaspoonful of brandy into each core, and 
bake. Serve cold with cream. 

PEANUT COOKIES 

Pound or chop one cupful of peanuts, reserv- 
ing a few whole ones for decoration. Prepare 
a dough of one tablespoonful of butter, one 
half cupful of sugar, one egg well beaten, two 
tablespoon fuls of milk, one cupful of flour, and 
one teaspoonful of salt. Add the peanuts and 
mould with a teaspoon into two dozen balls. 
Put half-peanuts on the top, and bake about 
fifteen minutes. 

NUT WAFERS 

Beat the whites of two eggs to a stiff froth. 
Stir into the eggs enough pulverized sugar to 



238 Bv>eri2&ai2 Xuncbeons 

make a very stiff icing. Spread the icing over 
crisp, sweet wafers, strew thickly with finely 
chopped nuts, and brown in a quick oven.. 

FRUIT COOKIES 

One cupful of sugar, two well-beaten eggs, 
three tablespoon fuls of sour milk, one fourth 
of a teaspoonful of soda, one half cupful of 
chopped raisins, one half teaspoonful of cinna- 
mon and one fourth teaspoonful each of cloves 
and nutmeg. Add enough sifted flour to make 
a very stiff batter. Drop by spoonfuls in but- 
tered pans and bake in a quick oven. 

SOFT GINGERBREAD 

One half cupful each of sugar, butter, and 
molasses. I^ard or drippings may be used in 
place of the butter. Mix in a bowl, add one 
egg well beaten, one and one half cupfuls of 
flour, one teaspoonful of soda dissolved in a 
little boiling water, and one teaspoonful of gin- 
ger. Beat thoroughly and bake in a moderate 
oven. 

FRUIT WAFERS 

Into one cupful of cold, sweet cream stir three 
cupfuls of sifted Graham flour, or enough whole 
wheat flour to make a stiff dough. Knead it 
thoroughly and divide in halves. Roll each 



Baais 'Bceecvts foe Xuncbeon 239 

sheet very thin. On one spread a thick layer 
of chopped figs, dates, marmalade or jam, lay 
the other sheet upon it, and press them together 
by rolling slightly with the rolling-pin. Cut 
into small squares and bake quickly. 

PLAIN CAKE 

One half cupful of butter, one and one half 
cupfuls of sugar, the yolks of two eggs, well 
beaten, one cupful of milk, one teaspoonful of 
vanilla, two cupfuls of pastry flour, sifted with 
three level teaspoon fuls of baking-powder, and 
the whites of the two eggs, beaten to a stiflf 
froth. Mix in the order given and bake in 
patty-pans or in three layers. Put together 
with any preferred filling. 

NEW YORK PUDDING 

Make a plain cake according to the recipe 
given above, omitting the yolks of the eggs. 
Bake in a round, deep tin. When cold cut off 
a slice half an inch thick from the top of the 
cake, keeping it whole, then scoop out the cen- 
tre of the cake, leaving a shell about an inch 
thick. Make a boiled custard, and when cold 
add a few nuts and raisins and enough of the 
cake crumbs to thicken. Fill the cake shell with 
this mixture, put on the cover, and ice the cake 
with colored icing, or pour over whipped cream 
or boiled custard. 



240 lEvergDas Xuncbeons 

ARROWROOT PUDDING 

Put four teaspoon fuls of arrowroot into half a 
cupful of cold water, add two cupfuls of boiling 
water, bring to the boiling point, and cook until 
thick. Take from the fire, add four table- 
spoonfuls of powdered sugar and a few drops of 
bitter almond extract. Beat the whites of four 
eggs to a stiff froth, and mix into the pudding 
when partially cool. At serving-time arrange 
sliced fresh peaches in a serving dish, cover with 
sweetened whipped cream, and pour the arrow- 
root pudding on top. Cover with more whipped 
cream and serve. 

PRUNE FLUFF 

One half cupful of stewed, stoned, and mashed 
prunes, three tablespoonfuls of powdered sugar, 
one fourth cupful of chopped raisins, and the 
juice of half a lemon. Beat together very 
thoroughly and when cold, fold in the whites of 
three eggs beaten to a stiff froth. Put into a 
buttered pudding-dish, set into a pan of hot 
water, and bake twenty minutes in a hot oven. 
Sprinkle chopped nut meats over the top. 

STRAWBERRY SAGO 

Soak one half cupful of sago in one cupful of 
cold water for an hour, add two cupfuls of straw- 
berry juice and half a cupful of sugar. Cook 



JEa6i5 2)c66crt0 tor Xuncbeon 241 

until the sago is transparent. Serve cold with 
cream, or with fresh strawberries crushed with 
powdered sugar. 

NORWEGIAN PRUNE PUDDING 

One pound of prunes, one quart of water, 
two cupfuls of sugar, five tablespoonfuls of 
corn starch, and a small piece of stick cinnamon. 
Soak the prunes in cold water over night, and 
boil in the same water. Stone, add one pint of 
water, put on to cook again, and while boiling, 
add sugar, cinnamon, and corn starch mixed 
with a little cold water. Boil until thick, stir- 
ring constantly, remove the cinnamon, and 
pour into a mould to cool. 

QUICK BREAD PUDDING 

Cut thin slices of bread into two-inch squares 
and arrange in a buttered baking-dish with 
layers of raisins, chopped figs, or canned grated, 
pineapple. Pour over it four cupfuls of sweet- 
ened milk in which two eggs have been beaten, 
set the dish into a hot oven and bake about 
twenty minutes. 

RASPBERRY CHARLOTTE 

Two cupfuls of canned raspberries, if the. 

fresh fruit is not at hand, the juice of half a 

lemon, four stale lady-fingers rolled into crumbs, 
16 



242 Bver^^ai? Xuncbeona 

and the whites of four eggs beaten to a stiff 
froth. Put into a buttered baking-dish, set into 
a pan of hot water, and bake twenty-five 
minutes. Serve with a custard sauce. 

BAKED PEACHES 

Pare whole peaches, and pack into a deep 
baking-dish. Sprinkle with sugar, dot with 
butter, add one cupful of hot water, cover, and 
bake until the peaches are very tender. Serve 
cold with cream. 

SURPRISE PEARS 

Pare and core Seckel pears, and put a bit of 
preserved ginger into the centre of each. Season 
cold, cooked rice with sugar, salt, and lemon- 
juice. Make the rice into a paste with the 
yolks of two eggs, well beaten. Cover each 
pear with the rice, dip in crumbs, then in beaten 
eggy then in crumbs, and fry brown in deep fat. 



THRKK HUNDRED AND SIXTY- 
FIVK KVKRYDAY I^UNCHKONS 

JANUARY 

January i. 

Oysters k la Gordon, Cold Slaw, 

Baking-Powder Biscuit, 

Apple Float. 

January 2. 

Cold Roast Turkey, Cranberry Sauce, 

Potato Salad— I, Corn and Rice Muffins, 

French Pancakes. 

January j. 

Creamed Salmon on Toast, Potato Omelet, 

Sandwiches 27, 
Snow Pudding. 

January 4. 

Turkey Soup, Kscalloped Tomatoes, 

Sugared Beets, Sandwiches 5, 

Stewed Prunes. 

243 



244 iSvecgDas Xuncbeona 

January 5. 

Oysters a la Long Branch, Hot Slaw, 

Soft Corn Bread, Brown Betty. 

January 6. 

Fried Codfish Steaks, Potatoes d la Royale, 

Sandwiches i, Lettuce Salad. 

January 7. 

Sago Soup, 

StuflFed Cabbage, Southern Biscuit, 

Apple Custard. 

January 8. 

Steamed Oysters, Creamed Cabbage, 

Sandwiches i, 

Chocolate Pudding. 

January g. 

Carrot Soup, 

Creamed Celery, Sandwiches 15, 

Prune Fluff. 

January 10. 

Neapolitan Beef, Potato Puff, 

Egg Biscuit, Bordeaux Salad, 

Sliced Oranges. 



365 BrerijDai^ Xuncbeons 245 

January ii. 

Raw Oysters, 

Creamed Celery in Cheese Shell, Sandwiches 12, 

Tomato Aspic Salad, 

Banana Puffs. 

January 12. 

Hamburger Steak, Creamed Potatoes, 

Bordeaux Salad, 

Baked Apples. 

January 13. 

Pea Soup, 

Curry of Vegetables, Florida Corn Bread, 

Celery and Radish Salad, 

Fruit Sponge. 

January 14.. 

Devilled Clams, Escalloped Potatoes, 

Sandwiches 22, 
Orange Jelly. 

January 15. 

Potato and Turnip Soup, 

Creamed Beets, Charleston Muffins, 

Cream Cheese Salad, 

Spanish Cream. 



246 JBvct^t>a^ Xuncbeons 

January i6. 

Oysters Baked in Shells, 

Carrots and Peas, Quick Biscuit, 

Apple Fritters. 

January //. 

Breaded Tongue, Potatoes au Gratin, 

Almond Salad, 
Maple Custard. 

January i8. 

Com Soup, 

Escalloped Cabbage, Sandwiches 30, 

Apple Cobbler. 

January 19. 

Oysters k la Waldorf, 

Stuffed Peppers, Sandwiches 7, 

Endive Salad, 

Almond Blanc Mange. 

January 20. 

Clear Tomato Soup, 

Escalloped Celery, Sandwiches 16, 

Egg and Cheese Salad, 

Cup Custards. 



365 iBrergOai? Uuncbeons 247 

January 21. 

Clam CuUets, Potatoes a la Hollandaise, 

Lettuce Sandwiches, 

Celery Salad, 

Sliced Oranges. 

January 22. 

Creamed Salmon, Potato Border, 

Sandwiches 6, 

Apple and Cress Salad, 

Baked Rice Pudding. 

January 23. 

Beef Olives, Stewed Potatoes, 

Baking-Powder Biscuit, 

Banana and Pimento Salad, 

Baked Cocoanut Custards. 

January 24, 

Barley Soup, 

Fried Cabbage, Sandwiches 10, 

Spaghetti Salad, 

Baked Apples. 

January 2^. 

Fried Oysters, Saratoga Chips, 

Buttermilk Biscuit, 
Celery Jelly Salad, 
Bordeaux Pudding, 



248 Bvers^a^ Xuncbeons 

January 26. 

Spaghetti Soup, 

Escalloped Onions, Sandwiches 13, 

Endive Salad, 

Chocjlate Blanc Mange. 

January 27. 

Codfish Cutlets, Potato Mangle, 

Sandwiches 74, 
Fruit Pudding. 

January 28. 

Creamed Liver, Baked Potato Balls, 

Chestnut Salad, 
Bread Pudding. 

January 2g. 

Escalloped Haddock, 

Potatoes a la Maitre d' Hotel, 

Banana and Celery Salad, 

Coffee Blanc Mange. 

January 30. 

Rice Soup, 

Dutch Potatoes, Sour-Milk Biscuit, 

Chestnut Salad— II, 

Lemon Sponge. 



365 iBvct^tfdi^ Xuncbeons 249 

January 31. 

Clams Saute Riced Potatoes, 

Sandwiches 27, 

Fruit Blanc Mange. 

FEBRUARY 

February i. 

Onion and Potato Soup, 

Creamed Lima Beans, Sandwiches 31, 

Pea and Walnut Salad, 

Farina Pudding. 

February 2 

Oysters a. la Creme, 

Poached Eggs, Vienna Salad, 

Baked Apples. 

February j. 

Celery Soup, 

Scrambled Eggs, Southern Batter Bread, 

Halibut Salad— I, 

Sliced Oranges. 

February ^. 

Escalloped Cod and Oysters, 

Potatoes a la Bechamel, 

Endive Salad. 

Apple Fritters. 



250 lEversDas Uuncbeons 

February j. 

Black Bean Soup, 

Buttered Carrots, Sandwiches 8, 

Waldorf Salad, 

Apple Sauce. 

February 6. 

Curried Clams, Florodora Potatoes, 

Lettuce Salad, 

Graham Fruit Pudding. 

February y. 

Corned-Beef Hash , Onion Salad, 

New York Biscuit, 

Honey. 

February 8. 

Creamed Dried Beef, Boiled Potatoes, 

Soft Gingerbread, 
Canned Peaches. 

February g. 

Mutton Soup, 

Cheese Scramble, Sandwiches 2, 

Stewed Prunes. 

February lo. 

Broiled Halibut Steaks, Potatoes d la Nelson, 
Golden Ball Fritters. 



365 BversOa^ Uuncbeons 251 

February 11. 

Rice and Tomato Soup, 

Potatoes a la Irwin, Bgg Biscuit, 

Orange Fritters. 

February 12. 

Raw Oysters a I'Americaine, 

Kidney Scramble, Sandwiches 23, 

Norwegian Prune Pudding. 

February 13. 

Apple Soup, 

Scrambled Eggs— II, Ham and Celery Salad, 

Graham Fruit Pudding. 

February 14. 

Lamb Chops, Baked Potatoes, 

Orange Fritters. 

February 15. 

Oysters a la Francaise, 

Eggs in Crusts, 

Banana Trifle. 

February 16. 

Cream of Carrots, 

Eggs a la Paysanne, Sandwiches 70, 

Russian Salad — HI, 

Canned Peaches. 



252 I6vere&a^ Xuncbeons 

February ly. 

Broiled Breast of Lamb, Potato Croquettes, 

Endive Salad, 

Indian Pudding. 

February i8. 

Broiled Fresh Mackerel, Lyonnaise Potatoes, 

Lettuce Salad, 

Good Friday Pudding. 

February ig. 

Onion Soup, 

Eggs k PAurore, Shrimp and Celery Salad, 

Canned Apricots. 

February 20. 

Creamed Sweetbreads, Soft Batter Bread, 

Celery and Nut Salad, 

Dried Cherries. 

February 21. 

Stewed Oysters, 
Baked Eggs with Cheese, Sandwiches 3, 

Baked Apples. 

February 22. 

Cabbage Soup, 

Oyster Scramble, Sandwiches 25, 

Tangerines. 



365 Bveri^Da^ Xuncbeons 253 

February 23. 

Bscalloped Clams, Potato Boulettes, 

Endive Salad, 

Puffs. 

February 2^. 

Vermicelli Soup, 

Ham Scramble, English Buns, 

Dried Peaches, 

February 2^. 

Lamb Croquettes, Breaded Potatoes, 

Wafers, 
Tutti Frutti Salad. 

February 26. 

Creamed Finnan Haddie with Green Peppers^ 

French Fried Potatoes, Cold Slaw, 

Cookies, 

Canned Plums. 

February ^7. 

Lentil Soup, 

Escalloped Onions, Sandwiches 17, 

Bohemian Salad, 

Sliced Oranges. 



254 JEver^Dag Uuncbeons 

February 28, 

Dry Oyster Stew, 

Bacon Scramble, Buttered Toast, 

Jam Pudding. 

February 2g. 
Go out for Luncheon. 

MARCH 

March i. 

Plain Oysters, 

Scrambled Eggs, Johnny-Cake, 

Stewed Prunes. 

March 2. 

Pork Tenderloins, Saratoga Chips, 

Fried Onions, 

Sliced Oranges. 

March 3. 

Macaroni Soup, 

Crab Scramble, Southern Corn Pone, 

Tangerines. 

March 4. 

Devilled Kidneys. Julienne Potatoes 

Endive Salad, 

Marquise Pudding. 



365 BvergOas Xuncbeons 255 

March 5. 

Broiled Lobster, Parisian Potatoes, 

Lettuce Salad, 

Sliced Oranges and Bananas. 

March 6. 

Cream of Chicken and Celery, 

Kscalloped Parsnips, 

Lettuce Salad, Sandwiches 11. 

March 7, 

Lamb Cutlets k la Maryland, Potato Macaroni, 
Tapioca Cream. 

March 8. 

Codfish Surprise, Sandwiches 28, 

Vanities. 

March g. 

Beef Fricadelles, Potato Cakes, 

Stuffed Apples. 

March 10. 

Creamed Haddock, Potato Loaf, 

Endive Salad, 
Lemon Sponge. 



256 Bvcr^Dai? Xuncbeons 

March ii. 

Frankfurters, Potato Salad — I, 

Sandwiches 6. 

Malaga Grapes. 

March 12. 

Kidney Bean Soup, Sandwiches 18, 

lyCttuce Salad, 
Jam Pudding. 

March zj. 

Creamed Chicken with Poached Eggs, 

Stewed Potatoes, Sandwiches 26, 

Wine Jelly. 

31 arch 14. 

Bisque of Crabs, Tomato Omelet, 

Jam Pudding — II. 

March 15. 

Lima Bean Soup, 

Sausage Scramble, Sandwiches 71. 

Canned Plums. 

Ma7xh 16. 

Oysters a la Washington, Corn Muffins, 

Cold Slaw, 

Graham Fruit Pudding. 



365 }evergt>ai2 Xuncbeons 257 

March 17. 

Spanish Chicken, Potatoes d la Francaise, 

Sandwiches 75, 

Fig Omelet. 

March 18. 

Bombay Soup, 

Sardine Scramble, Sandwiches 74, 

Lemon Sponge. 

March ig. 

Beef Hash, Fried Potatoes d la Waldorf, 

Kndive Salad, 

Eclairs. 

March 20. 

Boiled Herring, Potatoes k la Maitred'H6tel, 
Canned Peaches. 

March 21. 

Sausages, Glazed Potatoes, 

Southern Corn Pone — II, 

Baked Apples. 

March 22. 

Bisque of Oysters, 

Coddled Eggs, Buttered Toast, 

Quick Bread Pudding. 



258 BvcrgDa^ Xuncbeons 

March 23, 

Escalloped Mutton, Princess Potatoes, 

Fruit Wafers, 

Canned Pineapple. 

March 24. 

Kidney Bacon Rolls, Potato Omelet, 

Corn Puffs, 

Canned Pears. 

March 25, 

Turnip Soup, 

Breaded Parsnips, Sandwiches 47, 

Halibut Salad— III, 

Apple Custard. 

March 26. 

Escalloped Finnan Haddie, 

Potatoes k la Roy ale, Endive Salad, 

Canned White Cherries. 

March 27. 

Pork Chops, Baked Potatoes, 

Apple Johnny-Cake, 

Stewed Prunes. 



365 Bver^Das Uuncbeons 259 

March 28. 

Cream of Oysters and Celery, 

Scrambled Kggs, Corn and Rice Muffins, 

Fig Dessert. 

March 2g, 

Salmon Steaks, Kscalloped Potatoes, 

Bndive Salad, 

Apple Fritters. 

March 30. 

Ham Croquettes, Creamed Parsnips, 

Sandwiches 58, 

Apple Sauce. 

March 31. 

Beet Soup, 

Shrimp Scramble, French Fried Potatoes, 

Sweet Rice Croquettes. 

APRII, 

April I 

Split Pea Soup, 

Shad Roe Salad, Sandwiches 29, 

Dried Pears. 



26o Bver)2&ai3 Xuncbcons 

April 2. 

Baked Oysters on Toast, Sandwiches 21, 

Bgg and Potato Salad, 

Canned Pineapple. 

April 3. 

Frizzled Ham, Baked Potato Balls, 

Endive Salad, 

Wine Jelly. 

April 4. 

Chicken Soup, 

Salmon Salad— III, 

Sandwiches 62. 

Aprils, 

Creamed lyobster, Sandwiches 51, 

Potato and Nut Salad, 

Lemon Sponge. 

April 6. 

Mock Birds, Potato Puff, 

Canned Pears, 

Peanut Cookies. 



365 }£v?ergDa^ Uuncbeons 261 

April 7. 

Baked Sausages, Potatoes au Gratin, 

Endive Salad, 
Apple Fritters. 

April 8. 

Broiled Chicken, Creamed Potatoes, 

Sandwiches 46. 

April g. 

Asparagus on Toast, Sardine Salad, 

Stewed Rhubarb. 

April 10. 

Stew of Oysters and Celery, 

Sandwiches 49, 

Cheese and Parsley Salad, 

Cup Custards. 

April II. 

Curry of Ivamb, Potatoes d la Hollandaise, 

Water Cress, 

Almond Blanc Mange. 

April 12, 

Clam Soup, 

Scrambled Eggs with Asparagus Tips, 

Sandwiches 44, 

Steamed Figs. 



262 iBver^Dais Uuncbeons 

April 13. 

Chicken and Mushroom Salad, Sandwiches 98, 
Almond Blanc Mange. 

April 14. 

Chartreuse of Fish, Asparagus Croustades, 

Sandwiches 90, 
Jam Pudding — I. 

April 15. 

Tapioca Soup, 

Tongue Scramble, Sandwiches 88, 

ifeclairs. 

April 16. 

Devilled Crabs, Stewed Potatoes, 

New York Pudding. 

April 17. 

Blanquette of Veal and Ham, 

Cauliflower and Carrot Salad, 

French Pancakes. 

April 18. 

Cream of Chicken and Tomato, 

Egg Ball Salad, Sandwiches 93, 

Chocolate Pudding. 



365 jevergDai? ILuncbeons 263 

April ig. 

Scrambled Bggs with Dried Beef, 
Fruit Coru MuflSns, Prune FlufiF. 

April 20. 

Chicken Salad, Sandwiches 51, 

Orange Custard. 

April 21. 

Boiled Fresh Codfish, Potato Mangle, 

Baked Cocoanut Custards. 

April 22. 

Fried Eggs, Sandwiches 72, 

Norwegian Prune Pudding. 

April 2j. 

Egg Soup- II, 

Shad Roe Salad— II, Sandwiches 9, 

Puffs. 

April 24. 

Escalloped Chicken, Sandwiches 33, 

Marquise Pudding. 

April 25. 

Crabs a la Creole, Cucumber Aspic Salad, 

Spanish Cream. 



264 l6vetijDai3 Xuncbeons 

April 26. 

Pur^e of Lima Beans, 

Sweetbread Salad, Sandwiches 14, 

Coflfee Blanc Mange. 

April 27. 

Devilled Mutton, Riced Potatoes, 

Soft Cookies, 

Steamed Figs. 

April 28. 

Eggs with Fine Herbs, Anchovy Toast, 

Sandwiches 63. 

April 2g. 

Crab Salad, Sandwiches 28, 

Fruit Cookies, 

Stewed Rhubarb. 

April 30. 

Dutch Soup, 

Italian Sardine Salad, Sandwiches 38, 

Banana Fritters. 

MAY 

May I. 

Tomato Soup— II, 

Banana and Peanut Salad, Sandwiches 34, 

Golden Ball Fritters. 



365 iBver^Dai? Xuncbeons 265 

May 2. 

Creamed Shrimps, Egg and Asparagus Salad, 
Sandwiches 64. 

May 3. 

Broiled Mutton Steaks, Baked Potatoes, 

Tomato and Chive Salad, 

Sandwiches 50. 

May 4, 

Chartreuse of Chicken, 
Shrimp and Tomato Salad, Sandwiches 79. 

Mays. 

Fried Eggs with Black Butter, Sandwiches 92, 
Prune Fluff. 

May 6. 

Blanquette of Veal with Peas, Cress Salad, 

Sandwiches 80. 

May 7. 

Fried Perch, Potatoes d la Maitre d'Hotel, 

Cucumber Aspic Salad, 

Sandwiches 81. 

May 8. 

Mexican Eggs, Sandwiches 93, 

Strawberry Salad. 



266 iBvecgDa^ Xuncbeong 

May g. 

Calf's Brain Salad, Sandwiches 95, 

Strawberries. 

May 10. 

Orange Soup, 

Mushroom Scramble, Cucumber Salad, 

Farina Pudding. 

May II. 

Codfish and Macaroni, Potatoes a la Bechamel, 

Egg and Cucumber Salad, 

Sandwiches 83. 

May 12. 

Cauliflower and Beet Salad, Sandwiches 60, 
Chocolate Blanc Mange. 

May 13. 

Chicken and Sweetbread Salad, 
Sandwiches 73, Strawberry Shortcake. 

May 14. 

Eggs in Ambush, Sardine Toast, 

Irwin Salad, 

Bordeaux Pudding. 

May 75. 

Baked Eggs with Ham, 

Potatoes a la Maitre d' Hotel, 

Tomato and Chive Salad, Sandwiches 43. 



365 JEvergDag Uimcbeons 267 

May 16. 

Broiled Chicken with Bacon, Baked Potatoes, 
Lettuce Salad, 
Strawberries. 

May 17. 

Sardine Omelet, Cucumber Salad, 

Sandwiches 84. 

May 18. 

Tomato Soup— III, 

String Beans k la Pompadour, 

Sandwiches— 20, Vanities. 

May ig. 

Parisian Salad, Sandwiches 24, 

Puffs. 

May 20. 

Mutton and Asparagus Salad, 
Creamed Kggs, Sandwiches 42. 

May 21. 

Codfish Cutlets, Floradora Potatoes, 

Cucumber Salad, 

Baked Rice Pudding. 

May 22. 

Chicken and Nut Salad, Sandwiches 52, 

Golden Ball Fritters. 



268 Bveri2Dai2 3Luncbeon0 

May 2j, 

Swedish Soup, Potatoes 4 1' Irwin, 

Puffs. 

May 24. 

Sandwiches 36, 

Cucumber and Radish Salad, 

Prune Fluff. 

May 25. 

Crabs a la Providence, Potato Croquettes, 

Strawberry Sago. 

May 26. 

Jellied Pickled Pigs Feet, Potato Salad— I, 

Lemon Sponge. 

May 27. 

Tomato Soup— IV, 

Blazing Omelet, Creamed Potatoes, 

Strawberries. 

May 28. 

Portuguese Salad, Sandwiches 75, 

Tapioca Cream, 
Chocolate Cakes. 

May 2g. 

Eggs d la Tripe, Sandwiches 54, 

Fruit Sponge. 



365 Bver^Dai^ Xuncbeons 269 

May JO. 

Strawberry Soup, 

Salmon Salad, Sandwiches 14, 

Cup Custards. 

May 31, 

Bscalloped Shrimps, Potatoes ^ la Nelson, 

Sandwiches 41. 

JUNE 

June I. 

Cold Pressed Beei, Potato Salad, 

Sandwiches 6, 

Strawberry Shortcake. 

June 2. 

Pepper Salad, Sandwiches 37, 

Coffee Blanc Mange. 

June 3. 

Scotch Soup, Halibut Salad— II, 

Cauliflower in Cheese Case, 

Marquise Pudding. 

June 4, 

Eggs au Miroir, Asparagus Salad, 

Sandwiches 41. 



270 BvergDag Xuncbeons 

June 5. 

Creamed Codfish with Eggs, 
Celery and Pineapple Salad, Cherries. 

June 6. 

Fried Mushrooms, Spinach Salad, 

Sandwiches 21, 

Sweet Rice Croquettes. 

June 7. 

Pur^e of Peas and Tomatoes, 

Halibut Salad— IV, Creamed String Beans, 

Strawberries. 

/une 8. 

Chicken Aspic Salad, Sandwiches 22, 

Strawberry Cream Cake. 

June 9. 

Broiled Sweetbreads, Breaded Potatoes, 

Baked Rice Pudding. 

June 10. 

Cream of Corn, Smoked Herring Salad, 

Kscalloped String Beans, 

New York Pudding. 

June II. 

Shrimps k la Hudson, Green Peas, 

Pineapple Fritters. 



365 JBvcv^^a^ Xuncbeons 271 

June 12. 

Lemon Soup, 

Stuffed %%% Salad, Succotash, 

Sandwiches 78. 

June 7j. 

Lobster Scramble, Celery and Cauliflower 

Salad, 
Sandwiches 86. 

June lif.. 

Cream of Cauliflower, 

Veal Salad, Sandwiches 95, 

Eclairs. 

June 15, 

Shrimps and Peas, Potatoes ^ la Mattre 

d'H6tel, 
Strawberry Cream Cake. 

June 16. 

Creamed Chicken, Boiled Corn, 

Cherry and Pineapple Salad, 

Almond Blanc Mange. 

June ly. 

Strawberry Omelet, Tomatoes Stuffed with 

Asparagus Tips, 
Chocolate Cakes, 
Tapioca Cream. 



272 JSvcx^^a^ Xuncbeons 

June i8. 

Cream of Asparagus, 

Eggs k la Maitre d'H6tel, Sandwiches 98, 

Vanities. 

June ig. 

Spiced Pressed Beef, Potato Salad — I, 

Cherry Fritters. 

June 20. 

Salmon Salad— II, Fried Corn, 

Sandwiches 80. 

June 21, 

Fish k la Vinaigrette, Potato Salad— II, 

Chocolate Pudding. 

June 22. 

Mutton Salad, Tomato Scramble, 

Pineapple Fritters. 

June 23. 

Sandwiches 45, Cheese and Tomato Salad, 

Golden Ball Fritters. 

June 2^j.. 

Breaded Halibut Steaks, 

French Fried Potatoes, 

Cherries. 



365 Bver^Dai? Xuncbeons 273 

June 25. 

Sweetbread and Cucumber Salad, 

Broiled Mushrooms, 

Wine Jelly. 

June 26. 

Green Pea Scramble, String Bean Salad, 

Sandwiches 59. 

June 27. 

French Fish Hash, String Bean Croustades, 
Strawberry Cream Cake, 

June 28. 

Cream of Peas, 

Poached Kggs on Anchovy Toast, 

Banana Fritters. 

June 2g. 

Belle vue Salad, Sandwiches 55, 

Strawberry Shortcake. 

June 30. 

Cream of Cucumber, 
Smelt Salad, Escalloped Cauliflower, 

Cherries. 

18 



274 3St>ers5ai2 Uuncbeons 

JULY 

July I, 

Stuffed Pressed Beef, Potato Salad— I, 

Sweet Rice Croquettes. 

July 2. 

Sandwiches 5, Cottage Cheese Salad, 

Pineapple Pudding. 

Julys. 

Chicken Scramble, Spanish Salad, 

Prune Jelly with Almonds. 

July 4. 

Marquise Soup, 

Lobster Salad— I, Corn Custard, 

Banana Trifle. 

Julys- 

Shrimp and Cucumber Salad, Summer Squash, 

Pineapple Fritters. 

July 6. 

Swiss Eggs, Sandwiches 21, 

Pineapple Salad, 

Tapioca Cream. 

July 7. 

Carbonade of Halibut, Creamed Asparagus, 

Chocolate Blanc Mange. 



365 Bveri^Dag Xuncbeons 275 

July 8. 

Kggs k la Bonne Femme, Russian Salad — II, 
Jam Pudding — I. 

July g. 

Chicken Salad en Bellevue, Sandwiches 8, 

Orange Custard. 

July lo. 

Steamed Halibut, Creamed Cauliflower, 

Norwegian Pudding. 

July II. 

Veal Loaf, Potato Salad— III, 

Baked Rice Pudding. 

July 12. 

Cherry Soup, 

Corn Croquettes, German Cauliflower Salad, 

Pineapple Fritters. 

July 13. 

French Chicken Hash, Apricot Salad, 

Fruit Sponge. 

July 14. 

Shrimps and Green Peppers, Baked Corn, 

Sponge Cake and Whipped Cream. 



276 Bvcr^Oa^ Xuncbeons 

July 15. 

Mutton and Pea Salad, Corn Fritters, 

Banana Trifle. 

July 16. 

Kggs sur le Plat, Blueberry Mu£5ns, 

Pineapple Pudding. 

July 17. 

Asparagus and Salmon Salad. Sandwiches 24, 
Quick Bread Pudding. 

July 18. 

Cream of Lima Beans, 

lyobster Salad— II, Fried Cucumbers, 

Sandwiches 78. 

July ig. 

Cold Salmon with Caper Sauce, Potato Salad, 
Raspberries, 

July 20. 

Crab and Cucumber Salad, 

Omelet with Asparagus Tips, 

Farina Pudding. 

July 21. 

Mock Duck, Potato Salad— III, 

Quick Bread Pudding. 



365 iBvergDai^ Xuncbeons 277 

July 22. 

Pineapple Soup, 

Escalloped Asparagus, Sandwiches 39, 

Marquise Pudding. 

July 23. 

Creamed Codfish and Sandwiches 14, 

Poached Eggs, 

Prune Fluff. 

July 24. 

Chicken Croquettes, Saratoga Chips, 

Raspberry Charlotte. 

July 25. 

Blackberry Soup, 

Cucumbers on Toast, Scrambled Eggs, 

Almond Blanc Mange. 

July 26. 

Egg and Chicken Salad, Stuffed Summer 

Squash, 
Lemon Sponge. 

July 27. 

Broiled Smoked Salmon, Lyonnaise Potatoes, 

Cucumber and Pimola Salad, 

Blackberries. 



278 lEvct^tfa^ Xuncbeons 

July 28. 

Cream of Spinach, 

Sandwiches 61, Cherry Salad, 

Chocolate Blanc Mange. 

July 29. 

Bird's Nests, Summer Salad, 

Sweet Rice Croquettes. 

July JO. 

Sandwiches 40, Salad d I'Bspagnole, 

Raspberry Charlotte. 

July 31. 

Gooseberry Soup, 

Sandwiches 56, Cucumber Fritters, 

Blackberries. 

AUGUST 

August I, 

Lamb in Aspic, Potato Salad — IV, 

Lemon Sponge. 

August 2. 

Asparagus a I'Espagnole, 

Cress and Walnut Salad, 

Baked Rice Pudding. 



365 IBvct^^a^ Xuncbeons 279 

August J. 

Corn Oysters, Banana Salad, 

Sponge Cake with Whipped Cream. 

August 4. 

Fried Egg Plant, Creamed Potatoes, 

Tapioca Cream. 

August 5. 

Spinach with Poached Eggs, Sandwiches 58, 
Chocolate Blanc Mange. 

August 6. 

Sandwiches 45, Fried Summer Squash, 

Eclairs. 

August 7. 

Creamed Salmon with Eggs, Cucumber Salad, 
Vanities. 

August 8. 

Jellied Veal, Potato Salad— V, 

Orange Custard. 

August g. 

Creamed Corn with Eggs, Cold Chicken, 

Almond Blanc Mange. 



28o Bveri^Oag Xuncbeons 

August lo. 

Salmon Croquettes, Asparagus a la Pompadour, 
Baked Rice Pudding. 

August II. 

Veal Loaf— II, Potato Salad— VI, 

Farina Pudding. 

August 12. 

Bgg Plant Fritters, Creamed Potatoes, 

Cocoanut Custards. 

August I J. 

Broiled Tomatoes, Cauliflower Salad, 

New York Pudding. 

August 14. 

Shad Roe Salad — III, Escalloped Corn, 

Melon. 

August 15. 

Sandwiches 59, Marquise Salad, 

Banana Trifle. 

August 16. 

Boiled Halibut, Potatoes a la Maitre d'Hdtel. 
Melon. 



365 lBvct^t>si>s Xuncbeone 281 

August //. 

Chicken Loaf, Baked Cucumbers, 

Marquise Pudding. 

August j8. 

Cream of Salsify, 

Eggs k la Bourgeoise, Sandwiches 56, 

Melon. 

August ig. 

Bean Salad, Sandwiches 51, 

Apricot Fritters. 

August 20. 

Chicken Saute, Julienne Potatoes, 

Tapioca Cream. 

August 21. 

Curried Salmon, 

Wilted Cucumbers in Sour Cream, 

Ivcmon Sponge. 

August 22. 

Curried Chicken, Potato Macaroni, 

Melon. 

August 23. 

Nut and Sweetbread Salad, Sandwiches 93, 

Chocolate Blanc Mange. 



282 iBvcv^^n^ Xuncbcons 

August 24^ 

Tomato Soup— V, Southern Corn Pudding, 

French Fried Potatoes, 
Melon. 

August 25, 

Eggs ^ la St. Catherine, Sandwiches 69, 

Sliced Peaches. 

August 26. 

Codfish Balls, Creamed Succotash, 

Melon. 

August 2y. 

Creamed Asparagus with Eggs, Tomato Salad, 
Sweet Rice Croquettes. 

August 28. 

Spinach Soup, 

Creamed Corn on Toast, Lettuce Salad, 

Cup Custards. 

August 2g. 

Fried Tomatoes, Sandwiches 32, 

Chocolate Cakes, 

Tapioca Cream. 

August JO. 

Sandwiches 21, Normandy Salad, 

Melon. 



365 Bver^C)ag Xuncbeons 283 

August ST. 

Corn and Chicken Soup, 

Sandwiches 5, Lettuce Salad, 

Sliced Peaches. 

SEPTEMBER 

September i. 

Corn and Tomato Soup, 

Sandwiches 35, Stuffed Tomato Salad, 

Melon. 

September 2, 

Baked Stuffed Egg Plant, Creamed Potatoes, 
Sliced Peaches. 

September s. 

Pressed Salmon, Potato Salad— VII, 

Vanities. 

September 4. 

Stuffed Baked Tomatoes, Sandwiches 12, 

Baked Peaches. 

September S' 

Corn Scramble, Salsify Salad, 

Wine Jelly. 



284 Bver^Dais Xuncbeons 

September 6. 

Italian Salad, Sandwiches 8, 

Peach Shortcake. 

September 7. 

Onion and Cucumber Soup, 

Asparagus Fritters, Tomato Salad. 

Melon. 

September 8. 

Mock Chicken Salad, Sandwiches 65, 

Sliced Peaches. 

September g. 

lyiver Soup, 

Sandwiches 68, Marquise Salad, 

Melon. 

September 10. 

Eggs a la Washington, Sandwiches 73, 

Peach Fritters. 

September 11. 

Devilled Chicken, Potato Cakes, 

Stuffed Prunes. 

September 12. 

Onion Soup — II, 
Surprise Tomatoes, 
Baked Rice Pudding. 



365 Bver^Dais Uuncbeona 285 

September rj. 

Sandwiches 76, Fried Salsify, 

Chocolate Blanc Mange. 

September 14. 

^^% Plant Stuflfed with Nuts, Ivcttuce Salad, 
Arrowroot Pudding. 

September 75. 

Jellied Pish, Potato Salad— I, 

Peach Cobbler. 

September 16, 

Sandwiches 60, Stuflfed Tomato Salad, 

Farina Pudding. 

September 17. 

Chicken a la Maryland, Baked Potatoes, 

Sliced Peaches. 

September 18. 

German Chicken Soup, 

Bscalloped Lima Beans, Summer Salad, 

Banana Fritters. 

September ig. 

Tomatoes d I'ltalienne, Creamed Corn, 

Baked Peaches. 



286 BverisOas %\xncbeone 

September 20. 

Russian Salad, Sandwiches 51, 

Wine Jelly. 

September 21. 

Broiled Whitefish, Potatoes ^ la Maitre 

d'Hdtel, 
Melon. 

September 22. 

Shrimp Salad, Sandwiches 58, 

Marquise Pudding. 

September 23. 

Cream of Clam Soup, 

Mashed Cucumbers, Eggs a la Maitre d'Hdtel, 

Sliced Peaches. 

September 24. 

Oyster Fricassee, Fried Corn, 

Lemon Sponge. 

September 2§. 

Baked Sardines, Sandwiches 73, 

Lemon Custard. 

September 26. 

Egg Plant a la Allemande, Tomato Salad, 

Peach Shortcake. 



365 iBver^Dai2 Xuncbeons 287 

September 27. 

Crab Croquettes, Parisian Potatoes, 

Cucumber Jelly Salad, 

Chocolate Blanc Mange. 

September 28. 

Sandwiches 30, Stuffed Tomato Salad, 

Marquise Pudding. 

September 2g. 

Sandwiches 53, Marguerite Salad, 

Surprise Pears. 

September 30. 

Carbonade of Halibut, French Fried Potatoes, 
Peanut Cookies, 
Tapioca Cream. 

OCTOBER 
October i. 

Oysters d la Quebec, Saratoga Chips, 

Tartlets. 

October 2. 

French Beef Hash, Fried Parsnips, 

Sago Cream. 

October 3. 

Pimento Salad, Sandwiches 44, 

Cup Custards. 



288 iSversDa^ Xuncbcons 

October 4. 

Italian Tomato Soup, 

Cabbage and Pepper Salad, Sandwicbes 85, 

Grapes. 

October^' 

Smotbered Oysters, Cerealine Muffins, 

Wine Jelly. 

October 6. 

Broiled Mutton Cutlets, Baked Potatoes, 

Surprise Pudding. 

October 7. 

Grape Soup, 

Kggs a I'^Rspagnole, Frencb Fried Potatoes, 

Tartlets. 

October 8. 

Frizzled Oysters, Grape Fruit Salad, 

Baked Rice Pudding. 

October g. 

Quick Stew of Beef, Boiled Potatoes, 

Puffs. 

October 10. 

Fried Sweetbreads, Creamed Potatoes, 

Baked Pears. 



365 Bver^Oai? Xuncbeons 289 

October 11. 

Liver with Onion Sauce, Baked Potatoes, 

Spiced Apples with Cider. 

October 12. 

French Milk Soup, 

Sandwiches 56, Peach Salad, 

Soft Cookies, 

Tapioca Cream. 

October 13. 

:Rscalloped Tongue, Creamed Potatoes, 

Baked Pears. 

October 14. 

Breaded and Broiled Oysters, Batter Muffins, 
Farina Pudding. 

October 15. 

Tomato Soup— VI, 

Shrimp and Nut Salad, Baking-Powder Biscuit, 

Jam Pudding — I. 

October 16. 

BeefCollops, Baked Potato Balls, 

New York Pudding. 

October //. 
Pimento Salad— II, Sandwiches 56, 

Peach Kisses. 
19 



290 }EversDai2 Ximcbeong 

October i8. 

Cream of Squash, 

Pimento Scramble, Southern Biscuit, 

Almond Blanc Mange. 

October ig. 

Fried Scallops with Bacon, Saratoga Chips, 
Graham Fruit Pudding. 

October 20. 

R6chauflF(6 of Beef, Boiled Potatoes, 

Cup Custards. 

October 21, 

Mutton Hash, Parsnip Fritters, 

Grapes. 

October 22, 

Baked Codfish, Sour-Milk Muffins, 

Pineapple Pudding. 

October 2j. 

I^iver and Bacon, Baked Potatoes, 

Tomato and Celery Salad, 

Gingerbread. 

October 24. 

Beef CoUops— II, Boiled Potatoes, 

Baked Cocoanut Custards. 



365 JSvergDae Xuncbeons 291 

October 25, 

Cream of Celery Soup, 

Sandwiches 44, Grape Salad, 

Lemon Sponge. 

October 26. 

Devilled Mutton, Lyonnaise Potatoes, 

Jam Pudding — II. 

October 27. 

Oyster Rarebit, Southern Muffins, 

Tapioca Pudding. 

October 28. 

Breaded Liver with Sour Sauce, Baked Potatoes, 
Banana Trifle. 

October 2g, 

Baked Sausages with Rice, Saratoga Chips, 

Chocolate Pudding. 

October 30. 

Salt Fish Hash, Scrambled Kggs, 

Grapes. 

October 31. 

Cream of String Beans, 

Sandwiches 56, Tomato and Celery Salad, 

Prune Fluff. 



292 }6veri52)a^ Xuncbeons 

NOVEMBER 
November i. 

Creamed Celery with Baked Sardines, 

Poached Eggs, 

Sweet Rice Croquettes. 

November 2. 

Vegetable Soup, 

Steamed Eggs, Scallop Salad, 

Tartlets. 

November 3. 

Creamed Oysters on Egg and Cabbage Salad, 
the Half-Shell, 

Fig Dessert. 

November 4. 

Mutton d la Marquise, Boiled Potatoes, 

French Pancakes. 

Novembers- 

Escalloped Chicken and Potatoes au Gratin, 
Macaroni, 

Quick Bread Pudding. 

November 6. 

Cream of Shrimps, 

Sandwiches 94, Celery and Apple Salad, 

Norwegian Pudding. 



365 JEver^Dag Xuncbeons 293 

November 7. 

Stewed Kidneys, Baked Potatoes, 

Cabbage Salad— III, 

Gingerbread. 

November 8. 

Julienne Soup, 

Codfish Scramble, Cheese and Celery Salad, 

Jellied Prunes. 

November g. 

Cream of Rice Soup, 

Egg and Sardine Salad, Sandwiches 51, 

Wine Jelly. 

November 10. 

Cuban Codfish, Boiled Potatoes, 

Bread and Cocoanut Pudding. 

November 11. 

Bisque of Bread, 

Salmon Croquettes, Cabbage Salad, 

Chocolate Pudding. 

November 12. 

Oyster Roast, Pea Omelet, 

Prune Jelly with Almonds. 



294 Bver^Dai? Xuncbeons 

November /j. 

German Meat Balls, Creamed Potatoes, 

Date Pudding. 



November 14. 

Cream of Beet, 

Chicken Liver Scramble, Fried Potatoes, 

Snow-balls. 

November 75. 
Tomato Soup— IX, 
Baked Eggs on Rashers Potato PuflF, 

of Bacon, 

Apple Float. 

November 16. 

Oysters ^ la Newberg, Popovers, 

Rice with Bananas. 

Novem,ber //. 

Ham and Noodles, Creamed Potatoes, 

Shredded Lettuce Salad, 

Stuffed Prunes. 

November 18. 

Bscalloped Oysters, Tongue and Potato 

Salad, 
Apple Cobbler. 



365 lEvcv^^a^ Uuncbeons 295 

JVovemder ig. 

Tomato Soup— VII, 
Scrambled Eggs in Cups, Cheese and Celery 

Salad, 
Sponge Cake with Whipped Cream. 

November 20. 

Chicken Klops, French Fried Potatoes 

Fruit Popovers. 

November 21. 

Oysters and Macaroni, Potatoes k la Maitre 

d'H6tel, 
Floating Islands of Cream. 

November 22. 

Escalloped Veal, Boiled Potatoes, 

Chocolate and Apple Custard. 

November 23. 

Cream of Lettuce Soup, 

Oyster Salad, Sandwiches 71, 

Hickory Nut Macaroons. 

November 24. 

Panned Oysters, German Cabbage Salad, 

Apple Fritters. 



296 iSvers&ai^ Xuncbeons 

November 25. 

Cream of Rice and Chicken, 

Turkey Salad, Sandwiches 74,- 

Prune Souffle. 

November 26. 

Ham and Eggs, Boiled Potatoes, 

Banana Shortcake. 

November 27. 

Bscalloped Turkey, Creamed Potatoes, 

Graham Fruit Pudding. 

November 28. 

Bisque of Lobster, 

Cold Turkey, Orange Salad, 

Marquise Pudding. 

November 2g. 

Boiled Lambs' Tongues, Baked Potatoes, 

Golden Ball Fritters. 

November JO, 

Oysters a la Delmonico, Cheese Omelet, 

Roly Poly. 



365 jevergOas ILuncbeons 297 

DECEMBER 

December z. 

Russian Soup, 
Oyster Omelet, Grape Fruit and Celery 

Salad, 
Jam Pudding. 

December 2. 

Escalloped Fish and Potato, Celery and Nut 

Salad, 
Maple Custard. 

December S' 

Veal Croquettes, Parisian Potatoes, 

Lemon Blanc Mange. 

December 4. 

Bird's-Nest Salad, Sardine Toast— II, 

Jam and Corn Starch Pudding. 

December 5. 

Cream of Onion, 

Ham Omelet, Celery and Apple Salad, 

Date Gems, 

Vienna Chocolate. 

December 6. 

Pork Chops a la Maryland, Baked Potatoes, 
Spiced Apples with Cider. 



298 Bveri22)aB Xuncbeons 

December 7. 

Creamed Oysters, Graham Biscuit, 

Cheese and Celery Salad, 

Hamburg Sponge. 

December 8. 

Devilled Fried Oysters, Egg and Celery Salad, 
Apricot Fritters. 

December p. 

Broiled Veal Chops, Baked Potatoes, 

Blenheim Pudding. 

December 10. 

Cream of Cheese, 

Clam Omelet, Baking-Powder Biscuit, 

Individual Chocolate Puddings. 

December 11. 

Chicken Gallosch, Cream MuflBns, 

Baked Apples. 

December 12. 

Broiled Oysters, Japanese Eggs, 

Date Dessert. 

December /j. 

Mock Terrapin, Plain Muffins, 

Baked Rice Pudding. 



365 BvergDa^ Xuncbeons 299 

December 14. 

Egg Soup, 

lyobster Omelet, Celery and Apple Salad, 

Bordeaux Pudding. 

December 15. 

Salmon and Rice, Graham Puffs, 

Banana Puffs. 

December 16. 

Spindled Oysters, Hominy Muffins, 

Banana Shortcake. 

December 77. 

Fricatelli, Baked Potatoes, 

Cabbage Salad— II, 

Canned Peaches, 

Cake. 

December 18. 

Cream of Peanuts, 

Shrimp Omelet, French Fried Potatoes, 

Cream Puffs. 

December ig. 

Mock Fried Oysters, Buttermilk Muffins, 

Jellied Prunes. 



300 BverisDaB Xuncbeong 

December 20. 

Bscalloped Salmon, Potatoes ^ la Maltre 

d'Hdtel, 
Blenheim Pudding. 

December 21, 

Devilled Ham and Eggs, Boiled Potatoes, 

Banana Fritters. 

December 22, 

Duchess Soup, 

Plain Omelet, Lyonnaise Potatoes, 

Fruit Sponge. 

December 23. 

Curried Oysters, Banana and Celery Salad, 

Wine Jelly. 

December 24.. 

Minced Veal on Toast, Baked Potatoes, 

Boiled Rice Pudding. 

December 25. 

Pigs in Blankets, Potatoes au Gratin, 

Coffee Blanc Mange. 

Decem,ber 26. 

Cold Roast Turkey, Potato Salad, 

Prune Jelly with Almonds. 



365 Bver^Dai^ ILuncbeons 301 

December 27, 

Cream of Potato, 

Crab Omelet, Celery Salad, 

Indian Pudding. 

December 28. 

Breaded Veal Cutlet, Baked Potatoes, 

Rice and Cocoanut Custard. 

December 2g. 

Spindled Oysters, Creamed Potatoes, 

Quick Bread Pudding. 

December 30. 

Lambs' Kidneys en Brocliette, Baked 

Potatoes, 
Floating Islands of Cream. 

December 31. 

Tomato Soup— VIII, 

Escalloped Eggs, Graham Drop Cakes, 

Jam Pudding— II. 



BDditional IRecipea 



BDDltional TRectpes 



aODitional IRecfpes 



BODitlonal IRecipes 



BDDitional IRecipes 



BDDitional IRectpes 



:aDDitioiial '(Rccipea 



BDDftlonal IReclpes 



INDEX 



Almond blanc mange, 209 

Anchovy toast, 64 

Apple, float, 208; custard, 208; cobbler, 208; 
stuffed, 237 

Aprii, luncheons, 259-264 

Arrowroot pudding, 240 

Asparagus, on toast, 11 1; croustades, 112; 
creamed, 112; escalloped, 112; a la pompa- 
dour, 113; k I'Kspagnole, 113; creamed 
with eggs, 113; fritters, 114; with scrambled 
eggs, 128; with omelet, 141 

August luncheons, 278-283 

Bacon, rolls with kidney, 81; with liver, 81 

Baked pears, 210 

Baked rice pudding, 210 

Banana, puffs, 209; short cake, 235; trifle, 236 

Bass, how to prepare, 36 

Batter bread. Southern, 147; soft, 148 

Beans, escalloped, 115 

Beef, extract of, 9; Neapolitan, 65; olives, 66; 
creamed dried, 67; bash, 79; French hash, 
79; cold pressed, 84; stuffed pressed, 85; 
spiced pressed, 88: rechauffe of, 89; collops, 
91; collops. No. II., 91; quick stew of, 93; 
with scrambled eggs, 128 

Beets, sugared, 105; creamed, 105 

311 



312 irn&ej 

Beverages, various varieties, 202-207 
Biscuit, baking-powder, 145; Southern, 145; 
quick, 146; buttermilk, 146; egg, 146; sour- 
milk, 147; New York, 147; Graham, 153 

Blackberry shrub, 205 

Blenheim pudding, 230 

Bluefish, 36 

Bordeaux pudding, 212 

Bread and cocoanut pudding, 228 

Bread pudding, 211 

Brown betty, 209 

Buttermilk, 202 

Cabbage, stuffed, 106; creamed, 107; escalloped, 

107; fried, 107 
Cake, plain, 239 

Carrots, buttered, 109; with peas, 109 
Cauliflower, creamed, 115; escalloped, 115; in 

cheese case, 115 
Celery, creamed, 107; escalloped, 108; creamed 

in cheese shell, 108; creamed with poached' 

eggs, 130 
Cheese, scramble, 130; omelet, 141 
Chicken, various methods of preparation, 74-78 

A la Maryland, 76 

Broiled, 74; with bacon, 74 

Chartreuse of, 84 

Creamed, 74; with eggs, 77 

Croquettes, 75 

Curried, 75 

Devilled, 76 

Escalloped, 77; with macaroni, 83 

French hashed, 75 

Gallosch, 77 

Klops, 78 

I/iver scramble, 130 



ITnDej 313 



Chicken ( Continued) : 
Ivoaf, 90 
Saute, 76 
Scramble, 137 
Spanish, 78 

Chocolate blanc mange, 212 

Chocolate cakes, 227 

Chocolate pudding, 212 

Clams, cream of, 19; devilled, 53; cutlets, 54; 
saute, 54; curried, 54; escalloped, 55; omelet, 
141 

Cocoa, 203 

Cod, 36; fried steaks of, 37; cutlets of, 37; escal- 
loped with oysters, 37; fish balls, 59; baked, 
60; Cuban, 60; surprise, 60; with macaroni, 
61; creamed with poached eggs, 62; boiled 
fresh, 63, cutlets, 63; scramble, 138 

.Coffee blanc mange, 213 

Cold slaw, 106 

Cookies, soft, 226; cocoauut, 227; peanut, 237; 
fruit, 238 

Corn, boiled, 116; o3-sters, 116; Southern pud- 
ding, 117; creamed, 117; with eggs, 117; 
escalloped, 117; scramble, 117; custard, 118; 
croquettes, 118; baked, 118; fritters, 119; 
with tomatoes, 119; fried, 119 

Corn bread, soft, 151; Florida, 152 

Corn pone. Southern, 148; No. II., 149 

Corn starch pudding, 229 

Corned-beef hash, 66 

Crabs, bisque of, 24; devilled, 55; a la Creole; 
56; a la Providence, 56; croquettes, 57; 
scramble, 132; omelet, 142 

Cream puffs, 233 

Cucumbers, fried, 119; fritters, 120; baked, 120; 
mashed, 120; on toast, 120; wilted with sour 
cream, 121 



314 irnDej 

Curry of vegetables, io8 

Custards, cup, 211; baked cocoanut, 211; maple, 
218; orange, 219; chocolate and apple, 231 

Date gems, 152 

Date, pudding, 232; dessert, 232 
DECEMBER luncheons, 297-301 
Desserts, various varieties, 208-242 
Drop cakes, Graham, 153; hominy, 154 
Duck, mock, 86 

Eclairs, 226 

Eggplant, fried, 121; fritters, 121; stuflfed, 121; 

a I'allemande, 122; stuffed with nuts, 122 
Eggs, various methods of preparation, 127-144 

A I'aurore, 131 

A la bonne femme, 137 

A la bourgeoise, 137 

A la maitre d'hotel, 135 

A la paysanne, 130 

A la St. Catherine, 137 

A la tripe, 129 

A la Washington, 138 

Au miroir, 129 

Baked, with cheese, 134; on rashers of bacon, 

139 
Bird's nest, 136 
Coddled, 135 
Creamed, 129 
Escalloped, 140 

Fried, 128; with black butter, 129 
In ambush, 135 
In crusts, 134 
Japanese, 139 
Mexican, 134 



■ffnOej 315 

Eggs ( Continued) : 

Omelet, plain, 140; pea, 140; with asparagus 
tips, 141; cheese, 141; ham, 141; clam, 
141; shrimp, 142; crab, 142; lobster, 142; 
tomato, 142; sardine, 142; blazing, 143; 
bread, 143 ; a la creme, 143; vegetable, 
143; sweet, 143 

Poached, 127; with creamed celery, 130; on 
anchovy toast, 136 

Scrambled, 127; No. II., 127; with asparagus 
tips, 128 ; with dried beef, 128 ; with 
chicken liver, 130; with cheese, 130; with 
oysters, 131 ; with mushrooms, 131; with 
lobster, 131; with tomatoes, 131; with 
green peas, 132; with ham, 132; with 
bacon, 132; with crab, 132; with shrimp, 
132; with kidney, 133; with sausage, 
133; with sardines, 133; with tongue, 
133; chicken, 137; pimento, 138; with 
codfish, 138; in cups, 139 

Steamed, 139 

Sur le plat, 136 

Swiss, 136 

With fine herbs, 133 
Emergency Party described, 6 
English buns, 148 

Farina pudding, 215 

February luncheons, 249-254 

Fig dessert, 219 

Finnan haddie, creamed with peppers, 43; 
escalloped, 44 

Fish, dainty dishes of, in season, 36-65; escal- 
loped with potato, 40; French hash, 58 ; 
chartreuse of, 60; a la vinaigrette, 61; 
jellied, 62; hashed salt, 63 

Flounder, 36 



3i6 ITn&ej 

Frankfurters, 73 

French pancakes, 213 

Fricatelli, 87 

Fritters, 216 

Fruit, pudding, 213; sponge, 214; blancmange, 

215; pudding of Graham, 216 
Fruit wafers, 238 

Gelatine used for soups, 35 
Gingerbread, soft, 238 
Golden ball fritte];s, 236 
Good Friday pudding, 236 
Grape juice, 205 

Haddock, 36; escalloped, 38; creamed, 38 
Halibut, 36; boiled, 41; steamed, 41; broiled 

steaks of, 41; breaded steaks of, 42; carbon- 

ade of, 42 
Ham, croquettes, 73; with eggs, 81; devilled 

with eggs, 81; frizzled, 82; with veal, 82; 

with noodles, 87; scramble, 132; omelet, 141 
Hamburg sponge, 234 
Hamburgher steaks, 65 
Herring, 36; boiled, 39 
Hickory-nut macaroons, 235 
Hot slaw, 106 

Indian pudding, 217 

Jam, 229 

Jam pudding, 217; No. H., 217 
January luncheons 243-249 
Johnny-cake, 149; with apple, 150 
JuivY luncheons, 274-278 
Junk luncheons, 269-273 

Kidney, of lamb, 69; devilled, 78; bacon rolls, 
81; stewed, 83 



•ffnOej 317 

Lamb, chops, 67; croquettes, 67; broiled breast 

of, 67; cutlets a la Maryland, 68; curry of, 

68; in aspic, 86 
Lemon blanc mange, 233 
Lemon sponge, 214 
Lemonade, 204; with seltzer, 206 
Lima beans, creamed, 105; escalloped, 114 
Liver, creamed, 66; with bacon, 81; breaded 

with sour sauce, 89; with onion sauce, 89 
Lobster, bisque of, 25; broiled, 55; creamed, 55; 

scramble, 131; omelet, 142 
Luncheons, three hundred and sixty-five 

menus, 243-301 

Macaroons, hickory-nut, 235 

Mackerel, 36; broiled fresh, 39 

March luncheons, 254-259 

Marquise pudding, 218 

May luncheons, 264-269 

Meat balls, German, 87 

Meats suitable for luncheon, 65-93 

Milk, 202 

Mint Sangaree, 206 

Mock birds, 83 

Muffins, corn, 149; corn and rice, 150; corn and 
fruit, 151; corn and hominy, 151; Charles- 
ton, 152; hominy, 154; plain, 154; cream, 
155; buttermilk, 155; blueberry, 155; cerea- 
line, 155; batter, 156; Southern, 156; sour- 
milk, 156 

Mushrooms, broiled, 123; fried, 123; scrambled, 

131 
Mutton, escalloped, 68; devilled, 69; broiled, 69; 
a la Marquise, 69; kidney en brochette, 69; 
broiled cutlets, 80; hash, 81 

New York pudding, 239 



3i8 1[nDei 

Noodles with ham, 87 
November luncheons, 292-296 
Nut wafers, 237 

October luncheons, 287-291 
Omelets, various varieties, 140-144 
Onions, escalloped, 109; fried, 109 
Orange jelly, 218 
Oysters, various preparations of, 42-53 

A I'Americaine, 43 

A la Creole, 54 

A la Delmonico, 50 

A la Fran^aise, 53 

A la Gordon, 52 

A la Long Branch, 52 

A la Newburg, 50 

A la Quebec, 51 

A la Waldorf, 52 

\ la Washington, 48 

Baked, in shells, 43; on toast, 44 

Broiled, 47 

Cream of, 31; creamed, 45; on half-shell, 46 

Curried, 45 

Devilled fried, 49 

Escalloped, 46 

Fricassee, 47 

Fried, 47 

Frizzled, 51 

Mock fried, 70 

Panned, 45 

Pigs in blankets, 49 

Rarebit, 51 

Raw, 42, 48 

Roast, 44 

Scramble, 131 



ITnDei 319 

Oysters {Continued) : 
Smothered, 52 
Spindled, 50 
Steamed, 48 

Stewed, 48; with celery, 49 
With macaroni, 46 

Parsnips, creamed, 109; escalloped no; baked, 

no; fried, no; breaded, no; fritters, no 
Peach, kisses, 220; baked, 242 
Peach shortcake, 236 
Pears, surprise, 242 
Peas, with carrots, 109; green, 123; scramble, 

132 
Peppers, stuffed, in 
Perch, 36; fried, 39 
Pigs' feet, jellied pickled, 92 
Pike, 36 

Pimento scramble, 138 
Pineapple cup, 204 
Pineapple lemonade, 205 
Pineapple pudding, 220 
Popovers, 157; with fruit, 157 
Pork, chops, 73; a la Maryland, 76 
Potatoes, various methods of preparation, 94- 

, 104 

A la Bdchamel, 98 

A la Fran^aise, loi 

A la HoUandaise, loi 

A la Irwin, 99 

A la maitre d'hotel, 96 

A la Nelson, 98 

A la Roy ale, 94 

A la Waldorf, 102 

Au gratin, 96 



320 ITnDej 

Potatoes ( Continued)', 

Baked in balls, 95 

Border, 94 

Boulettes, 99 

Breaded, 99 

Cakes, loi 

Creamed, 96 

Croquettes, 99 

Dice, 97 

Dutch, 97 

Escalloped, 95 

Floradora, 98 

French fried, 100 

Glazed, 102 

Julienne, 100 

Loaf, loi 

Lyonnaise, 100 

Macaroni, 100 

Mangle, 97 

Omelet, 94 

Parisian, loi 

Princess, 102 

Puff, 95 

Salad No. I., 102; No. II., 103; No. III., 103; 
No. IV., 103; No. v., 104; No. VI., 104; 
No. VII., 104 

Saratoga chips, 100 

Stewed, 97 
Prune, jelly, with almonds, 220; souffle, 221; 
jellied, 231; stuffed, 235; fluff, 240; Nor- 
wegian pudding, 241 
Puffs, corn, 150; Graham, 153, 237 

Quick breads, various methods of preparation, 

145-157 
Quick bread pudding, 241 
Quick soups, 8-35 



irn5er 321 

Raspberry charlotte, 241 

Raspberry cup, 205; shrub, 206; dash, 206 

Red Snapper, 36 

Rice, with bananas, 228; with cocoanut custard, 

229; boiled pudding, 233 
Roly poly, 221 

Sago cream, 223 

Sai,ads, how to prepare and dress, 165-201 
A I'Kspagnole, 177 
Almond, 169 

Apple, with watercress, 169 
Apricot, 169 

Asparagus, 169; with salmon, 169 
Banana, 170; with cherries, 170; with pimento, 

170; with celery, 170; with peanuts, 193 
Bean, 170 
Bellevue, 175 
Bird's-nest, 171 
Bohemian, 1.71 
Bordeaux, 170 
Cabbage, 177; with pepper, 191; with celery, 

195; No. II., 195; No. III., 195 
Calf s-brain, 172 
Cauliflower, 171; with beets, 174; with carrots, 

191 
Celery, 171; with nuts, 174; jelly, 174; with 

radish, 176; with pineapple, 187; with 

cauliflower, 191; with apple, 196 
Cheese, with tomatoes, 174; with parsley, 189 
Cherry, 173; with pineapple, 190 
Chestnut, 175; No. II., 185 
Chicken, 168; with mushrooms, 168; mock, 

168; with sweetbread, 168; with nuts, 

169; aspic, 175; en Bellevue, 176; with 

egg, 190 
Cottage cheese, 173 



-322 ITnDej 

Sai^ads ( Continued): 
Crab, 172 
Cream cheese, 173 
Cress, 172; with walnut, 185 
Cucumber, 172; with radish, 172; jelly, 173; 

aspic, 176; with pimola, 194; with crab, 

199 
Egg, with cheese, 1S7; with potatoes, 189; 

with chicken, 190; with asparagus, 194; 

with cucumbers, 194; with celery, 195; 

ball, 195; stuffed, 196; with cabbage, 199; 

with sardine, 199 
Endive, 178 
German cabbage, 200 
German cauliflower, 192 
Grape, 177; No. II., 178 
Grapefruit, 178 
Halibut, 197; No. II., 197; No. III., 197; No. 

IV., 198 
Ham, with celery, 189 
Irwin, 201 

Italian, 178; with sardines, 186 
Lettuce, 178 

Lobster, 198; No. II., 198 
Marguerite, 179 
Marquise, 179 
Mutton, 185; with asparagus, 185; with peas, 

185 
Normandy, 179 
Nut, with sweetbreads, 179 
Onion, 193 
Orange, 180 
Oyster, 182 
Parisian, 180 
Pea, with walnut, 192 
Peach, 181 
Pepper, 180; with cabbage, 191 



■ffiiDej 323 

SaIvADS ( Continued'): 

Pimento, 180; No. II., 180 

Pineapple, 181 

Portuguese, 181 

Potato, with nuts, 190 

Russian, 181; No. II., 192; No. III., 193 

Salmon, 183; No. II., 183; No. III., 186 

Salsify, 184 

Sardine, 183 

Scallop, 181 

Shad roe, 183; No. II., 1S3; No. III., 186 

Shredded lettuce, 200 

Shrimp, 182; with cucumber, 184; with cel- 
ery, 190; with nuts, 196; with tomatoes, 
198 

Smelt, 198 

Smoked herring, 197 

Spaghetti, 189 

Spanish, 192 

Spinach, 184 

Strawberry, 193 

String beans, 184 

Summer, 182 

Sweetbread, 183; with cucumber, 189 

Tomato, aspic, 175; stuffed, 182; with aspara- 
gus tips, 188; with chives, 194; with 
celery, 196 

Tongue, with potatoes, 200 

Turkey, 199 

Tutti-frutti, 188 

Veal, 188 

Vienna, 184 

Waldorf, 185 
Salmon, 36; creamed, 38; steaks, 39; escalloped, 
39; with rice, 40; pressed, 40; with eggs, 
58; cold, with caper sauce, 58; croquettes, 
59; curried, 62; broiled smoked, 64 



324 flnDea: 



Salsify, 123 

Sandwiches, one hundred varieties of fillings, 

158-164 
Sardines, baked, 42; toast, 64; omelet, 142 
Sauce for puddings, 215 
Sausages, 74; baked with rice, 92 
Scallops, fried, 57 

Scrambled eggs, various varieties, 127-139 
Skpt^mber luncheons, 283-287 
Shad, 36 

Shrimps, creamed, 56; escalloped, 56; a la Hud- 
son, 56; with peas, 57; with green peppers, 
57; scramble, 132; omelet, 142 
Smelt, 36 
Snow-balls, 221 
Snow pudding, 223 
Soup, general rules for making, 8-35 

Apple, 32 

Asparagus, cream of, 21 

Barley, 9 

Beet, 12; cream of, 23 

Bisque, of oysters, 24; of bread, 24; of lobster, 

25 
Black bean, 30 
Bombay, 31 
Bread, bisque of, 24 
Cabbage, 30 
Carrot, 9; cream of, 24 
Cauliflower, cream of, 22 
Celery, 10; cream of, 20, 30; with oysters, 31 
Cheese, cream of, 25 
Cherry, 34 
Chicken, 12, 13; with corn, 25; with celery, 

30; with tomatoes, 31 
Clam, 13; cream of, 19 
Corn, 9; cream of, 22; with chicken, 25 
Crabs, bisque of, 24 



UnDej 325 



Soup ( Continued ): 

Cream, of clam, 19; of celery, 20, 30; of rice, 
20; of squash, 20; of asparagus, 21; of 
cucumber, 21; of peanuts, 21; of potato, 
22 ; of corn, 22; of lima beans, 22; of 
cauliflower, 22; of beet, 23; of salsif}-, 
23; of shrimps, 23; of onion, 23; of let- 
tuce, 23; of string beans, 24; of salmon, 
24; of carrots, 24; of cheese, 25 

Cucumber, cream of, 21; with onions, 27 

Duchess, 26 

Dutch, 14 

Egg, 26; No. II., 32 

French, with milk, 18 

Fruit, how made, 34 

German, with chicken, 16 

Grape, 34 

Italian, with tomato, 18 

Julienne, 28 

Kidney bean, 11 

Lemon, 33 

Lentil, 11 

Lettuce, cream of, 23 

Lima bean, 12; puree of, 13; cream of, 22 

Liver, 17 

Lobster, bisque of, 25 

Macaroni, 11 

Marquise, 33 

Mutton, 29 

Onion, 11; No. II., 17; cream of, 23; with 
cucumbers, 27; with potatoes, 29 

Orange, 33 

Oysters, bisque of, 24 

Pea, 10; split pea, 12; cream of, 21; puree of, 
with tomatoes, 27 

Peanuts, cream of, 21 

Pineapple, 34 



326 1InC»ej 

Soup { Continued )\ 

Potato, cream of, 22; with turnip, 32 

Puree, of lima beans, 13; of peas with toma- 
toes, 27 

Rice, 10; with tomato, 11; cream of, 20 

Russian, 28 

Sago, 10 

Salmon, cream of, 24 

Salsify, cream of, 23 

Scotch, 16 

Shrimps, cream of, 23 

Spaghetti, 10 

Spinach, 19; cream of, 21 

Squash, cream of, 20 

Strawberry, 33 

String beans, cream of, 24 

Swedish, 33 

Tapioca, 13 

Tomato, clear, 10; with rice, 11; No. II., 14; 
No. III.. IV., v., 15; No. VI., VII., 18; 
No. VIII., 28; No. IX., 29 

Turkey, 30 

Turnip, 12; with potatoes, 32 

Vegetable, 26 

Vermicelli, 11 
Spanish cream, 222 
Spinach, with poached egg, 124 
Sponge cake, with cream, 231 
Squash, stuffed Summer, 124; fried, 124 
Stock, from beef extract, how to prepare, 8 
Strawberry cream cake, 234; shortcake, 235 
String beans, 114; croustades, I14; creamed, 

114; a la pompadour, 115 
Succotash, 116; creamed, 116 
Surprise pudding, 222 

Sweetbreads, fried, 72; broiled, 72; creamed, 72 
Sweet rice croquettes, 225 



1fnC)e£ 327 

Tapioca, pudding, 224; cream, 225 

Tartlets, 224 

Tea, 202; iced, 204 

Temperance punch, 207 

Terrapin, mock, 71 

Toast, anchovy, 64; sardine, 64 

Tomatoes, escalloped, iir; with corn, 119; 

broiled, 124; fried, 125; stuffed baked, 125; 

surprise, 125; a I'ltalienne, 126; scramble, 

131; omelet, 142 
Tongue, breaded, 65; escalloped, 80; boiled 

lamb, 80 
Trout, 36 
Turkey, escalloped, 84 

Vanities, 226 

Veal, cutlet of breaded, 70; croquettes, yo; 
minced on toast, 70; escalloped, 71; with 
ham, 82; blanquette of, with peas, 82; loaf, 
85; loaf No. II., 86; jellied, 90 

Vienna chocolate, 203 

Weak fish, 36 

Whitefish, 36; broiled, 41 

Wine jelly, 225 



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H 20 



89 








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